Popular in Spain since Medieval times, the empanada originated from baked and fried pastries in the Middle East, and it arrived in Latin America over 500 years ago. Today, bakers from Peru, Chile, and Argentina pride themselves on making the perfect match — a sweet or savory filling and the warm pastry that holds it all together. In this hands-on cooking class you will learn to make empanada dough from scratch, and you will cook three fillings: savory beef and onion, savory spinach, and sweet apples for dessert. After baking the empanadas, you will enjoy them in a sit-down meal with salad, wine, and beer. And you will also take some dough to-go so you can bake your own empanadas at home.
Recipes for Empanadas Class on November 10, 2015
Empanadas de Carne — savory beef empanadas
Empanadas de Espinaca — savory spinach empanadas
Empanadas de Manzana — sweet apple empanadas
This class is taught by Nico, Peruvian chef, Pisco mixologist, and founder of Pisco Trail. Born in Peru and based in San Francisco, CA, Nico has enjoyed empanadas all his life and is thrilled to share some of his favorite recipes with you in this class. Visit piscotrail.com for recipes, cocktails, and a calendar of upcoming pop-up dinners and classes.