French Crêpes

One of the most desired and craved dishes in Argentina, we'll be learning how to make beef empanadas with Chef Franco, a native from Argentina. Join as he teaches us how to make  a savory meat filling, dough from scratch and how to fold it into perfect pockets of goodness. Get your ingredients ready and join us for a Zoom virtual cooking class. Video on is recommended but not mandatory. You'll be muted upon entry, can interact and ask questions via chat or by unmuting yourself.

INGREDIENTS (serves 3-4)

DOUGH

1 1⁄2 cups (250g) all-purpose flour

2 tbsp of unsalted butter

1/2 cup water

salt (to taste)

EMPANADA FILLING

1/2 lb (250g) ground beef

1 large onion

2 eggs (1 boiled, 1 to brush dough)

2 tbsp cumin powder

2 tbsp chili powder (or any spicy powder)

2 tbsp sweet paprika

1 cup (230 ml) water (or red wine or meat stock)

salt to season

pepper to season

CHIMICHURRI SAUCE

2 tbsp dried oregano

2 tbsp chili powder

2 garlic cloves

2 tbsp dried parsley

2 oz oil (60ml) of preference

2 spoons white or red vinegar

TOOLS

medium size saucepan

small pot

baking tray

oven

knife and spoons

cutting board

rolling pin

ABOUT CHEF FIONA LAFON 

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.

DISCLOSURES

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

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