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LIVE PRIVATE Empanadas Class with Chef Nacho from Peru

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.


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Empanadas

Wednesday, December 9th
1:00 - 2:30 PM PST / 4:00 - 5:30 PM ET

Join Chef Nacho from Peru and learn how to make savory Peruvian style empanadas from scratch.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.


Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class…

  • To prepare the vegetable filling, dice the vegetables into small pieces. The pieces will need to be small enough so you can stuff the empanadas and wrap the dough around the filling.


Empanadas
15 pieces

Dough

  • 500 grams (4 cups) flour

  • 250 grams (1 cup) room temperature butter

  • 17 grams (1/2 teaspoon) salt

  • 65 grams (1/3 cup) sugar

  • 160 milliliters (2/3 cup) water

Cheese Filling (both types of filling will be made in class)

  • 150 grams (5 1/2 ounces) mozzarella or any cheese which melts well

  • 1/2 white onion (leave uncut for class)

  • 50 g (1/2 cup) sliced green onions (scallions)

  • Salt 

  • Dash of olive oil

Vegetable Filling

  • 100g (1/2 cup) zucchini

  • 1/2 an eggplant

  • 1/2 white onion (leave uncut for class)

  • 1/2 head of broccoli

  • 100 g (1/2 cup) of bell pepper 

  • 3 cloves garlic

Egg Wash

  • 1 egg

  • 1 dash of milk 

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

  • 1 frying pan

  • 1 bowl

  • 1 rolling pin

  • 1 circular cookie cutter or small bowl (diameter around 13cm or 5 in.)

  • 1 baking tray

  • Oven


Check out more classes with Chef Nacho in Peru!