Class
Join Cristo & Yoli from Cusco, Peru and learn how to make savory baked empanadas from scratch! If this is your first time making dough from scratch, fear not. Cristo & Yoli will walk you through the process step by step and check in with you to make sure it’s the proper consistency. This is a great hands-on class for kids, full of hand-mixing, rolling, stuffing, and folding dough. While this dish is naturally vegetarian, meat eaters can easily add some pre-cooked chicken or beef if they’d like.
“'[Cristo & Yoli] had great pace and explained things perfectly. I never thought I’d be making dough from scratch, but watching [them] do it alongside me was great!” - Andrew P., Empanadas Class Participant
Please note all classes are listed in Pacific Time Zone. After registration, you will receive a link to the Zoom session we will use. Our cooking classes require a minimum of 4 participants to run.
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.
Empanadas
Serves 2-3
Dough
500 grams (4 cups) flour
gluten-free version: 500 grams (4 cups) direct substitute gluten-free flour
250 grams (1 cup + 2 tablespoons) room temperature butter, cubed
vegan version: 250 grams (1 cup + 2 tablespoons) margarine or plant based butter. Please note the chef has not tested the recipe with margarine or plant based butter, but is offering it as their best suggestion.
3 grams (1/2 teaspoon) salt
65 grams (1/3 cup) sugar
160 milliliters (2/3 cup) water
Cheese Filling
150 grams (5 1/2 ounces) mozzarella, or any cheese which melts well
vegan version: 150 grams (5 1/2 ounces) vegan mozzarella (can be used but may not melt well)
1/2 white onion (will cut in class)
50 grams (1/2 cup) green onions or scallions, sliced
Salt & pepper to taste
Olive oil
Vegetable Filling
100 grams (1/2 cup) zucchini, diced
1/2 an eggplant, diced
1/2 white onion (will cut in class)
1/2 head of broccoli, diced
100 grams (1/2 cup) of bell pepper, diced
3 cloves garlic, minced
Salt & pepper to taste
Olive oil
Other vegetable options: cauliflower, carrot, or more of one of the above listed
Egg Wash (optional)
1 egg
1 dash of milk
vegan version: omit egg wash completely, or substitute vegetable or olive oil, plant-based milk, aquafaba, or an egg substitute, such as Just Egg
Before Class Steps
Bring your butter to room temperature.
Dice vegetables as indicated.
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Cutting board & sharp knife
Sauté pan
Mixing bowls
1 large cookie cutter or small bowl to cut empanadas (about 10-13 cm or 4-5 inches diameter)
Pastry brush or paper towel
Specialty Items
Get to know Cristo & Yoli
Cristo is a mountain explorer, amateur photographer and professional tour guide in Cusco. What Cristo enjoys most about his work is the opportunity to share the culture and history with many travelers from all over the world. Yoli is a tour guide as well who has also been working in the industry for over 20 years. They enjoy the hiking, history, and amazing gastronomy Peru has to offer, which is why they’re excited to share their cooking experiences and to teach traditional Peruvian recipes.
Check out more classes with Cristo & Yoli in Cusco!
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