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Empanadas de Carne o Vegetarianas

Thu, Oct 14

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Online via Zoom

You’re invited to an interactive virtual cooking class to celebrate Hispanic Heritage Month, taught live from Buenos Aires. Learn how to make proper empanadas with Chef Gastón Storace! Compliments of your Elevate team.

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Empanadas de Carne o Vegetarianas
Empanadas de Carne o Vegetarianas

DATE & TIME

Oct 14, 2021, 4:00 PM – 5:30 PM EDT

Online via Zoom

EVENT DETAILS

You’re invited to an interactive virtual cooking class! Learn how to make proper empanadas with Chef Gastón live from Buenos Aires, Argentina! Compliments of your Elevate team. RSVP by no later than Wednesday, October 13, 5:00 PM EDT.

Below are the lists of ingredients and tools that you will need to have in order to prepare your empanadas.

INGREDIENTS

Empanadas Filling

  • 1 egg (to brush dough)
  • 2 oz (60 ml) of olive oil
  • ½ lb (250 g) meat (lamb chop or ground beef)
  • ½ yellow or white onion, finely chopped
  • ½ red pepper, finely chopped
  • 1 scallion, finely chopped
  • 1 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 cup (230 ml) water, red wine, or beef stock
  • salt & pepper to taste

*for a vegetarian substitution, use ½ lb (250 g) fresh or dried mushrooms rehydrated in warm water or 1 cauliflower

DOUGH

  • ½ cup (120 ml) water
  • 2 tablespoons butter
  • 1 tsp salt
  • 1 ½ cups (200 g) all-purpose flour

CHIMICHURRI SAUCE

  • 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

TOOLS NEEDED

  • medium size saucepan
  • small pot
  • baking tray
  • oven
  • knife and spoons
  • cutting board
  • rolling pin

ABOUT CHEF GASTÓN STORACE

Chef Gastón grew up surrounded by the culinary traditions of his mother and grandmothers. After studying gastronomy, fine arts, and floriculture, Gaston went on to pursue a culinary career across Latin America and worked at some of the leading restaurants in Argentina, Brazil, Peru, Colombia, and Uruguay. His current project is “WILDCURRY,” in which he hosts private dinner gatherings, gives cooking lessons, and creates gourmet meal kits for in-home preparation.

TICKETS

  • Cooking Class

    This ticket includes access to the cooking class.

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