Argentine Empanadas with an Argentine Chef
San Francisco, CA
Let Chef Daniel Morduchowicz transport you to Argentina, land of tango and many other passions! During this cooking class you will learn how to make empanadas from scratch, including the dough. We will also make 3 different traditional fillings: beef, chicken and spinach. Chef Daniel will then show you how to finish the empanadas using traditional "repulgues", designed to let your guests know which type of empanada they will be eating. Finally we will cook them, both in the oven and deep fried in a way that is absolutely crisp and non-greasy. Along the way Chef Daniel will share many cooking skills which can help you improve your performance in the kitchen.
makes 4 large empanadas or 8 cocktail empanadas 250 grams all purpose flour (about 2 cups) 1 cup water 50 grams butter (optional but highly desirable) The dough gets stretched in a special way developed by Chef Daniel which produces a very crunchy and supple result at the same time! Then it gets cut into discs that are 5 inches for a regular size empanada or 3.5 inches for cocktail style.
4 empanada discs (ingredients above) Filling for 4 empanadas 1/2 onion finely chopped 1/4 red bell pepper, finely chopped 1/2 pound 80 20 ground beef (we want the empanadas to remain moist) 1 cup chicken stock 1/4 cup red wine (optional) 1 medium size tomato, diced into 1/4 inch dice (non traditional, Chef Daniel's contribution to the traditional recipe) salt and pepper to taste Optional: hard boiled egg, diced green olives,
4 empanada discs Filling for 4 empanadas 1/2 onion finely chopped 1/4 red bell pepper, finely chopped 1/2 pound 80 20 ground chicken, preferably dark meat 1/4 cup dry white wine 1 cup chicken stock salt and pepper to taste
Spinach, white sauce and cheese empanada
4 empanada discs 1 pound spinach, preferably from the farmer’s market 1 medium onion 2 cups milk 2 tbsp butter 2 tbsp all purpose flour 1/2 cup shredded parmesan cheese. grated nutmeg salt and pepper to taste
Rolling pin a medium size bowl to mix the dough For regular size empanadas a paring knife and a 5 inch dish or bowl or a 5 inch round cookie cutter For cocktail size empanadas a paring knife and a 3.5 inch dish or glass or bowl or a 3.5 inch cookie cutter