A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Empanadas
Monday, March 15th
3:30 - 5:00 PM PT
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…
For 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 (gluten-free flour substitute here)
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 (or water for dairy-free)
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 large circular cookie cutter or small bowl (diameter around 13cm or 5 in.)
1 baking tray
Oven