Argentinian Veggie Empanadas
DATE & TIME
One of the most desired and craved dishes in Argentina, we'll be learning how to make veggie empanadas with Chef Franco, a native from Argentina. Join as he teaches us how to make a savory veggie filling, dough from scratch and how to fold it into perfect pockets of goodness.
Click on Read More to find out more about the recipe and ingredients needed.
- ½ cup (120 ml) water
- 2 tablespoons butter
- 1 tsp salt
- 1 ½ cups (200 g) all-purpose flour
- 2 eggs, divided (1 boiled, 1 to brush dough)
- 2 oz (60 ml) of olive oil
- 1 ¼ cups (250 g) mushrooms, finely chopped
- 2 onions, finely chopped
- ½ cup red wine
- 2 tablespoons cumin powder
- 2 tablespoons chili powder (or any spicy powder)
- 2 tablespoons sweet paprika
- ½ cup vegetable stock
- salt & pepper to taste
- 1 cup shredded mozzarella cheese
- 2 tablespoons dried oregano
- 2 tablespoons chili powder
- 2 garlic cloves
- 2 tablespoons dried parsley
- 2 oz (60 ml) olive oil or vegetable oil
- 2 tablespoons white or red vinegar
- salt & pepper to taste
- Medium size saucepan
- Small pot
- Baking Tray
- Cutting Board
- Rolling Pin
ABOUT CHEF FRANCO NESOSSI
Influenced by childhood memories with his grandparents, Chef Franco decided to join culinary school. After several years of cooking experiences abroad, working at different restaurants, caterings and other gastronomic businesses, he decided to marry his two biggest passions: Cooking and Teaching.
"I have traveled a lot during my life. Everywhere I have gone, most of my memories include great meals, markets and cooking local dishes with other people. I love receiving travelers at my cooking experience and sharing / talking about food, culture, life, while eating and enjoying."
ABOUT THE DISH
Even with the enormous landmass that is Latin America — from Mexico down through South America — and the enormous range of cultural influences, there’s one dish you’ll find in a lot of these countries: empanadas! This delicious baked, or fried, pastry treat is thought to originate with the Galician empanada of Spain, which dates back to the 1500s and which were traditionally made with chicken or cod fish.
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- Sold OutCooking Class$29.50+$0.74 Service fee$29.50+$0.74 Service fee0$0
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