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Argentine Recipes

All recipes were designed by Paula Mendez Carreras during an ATP gastronomic tour of Argentina.

Basic recipe for empanada shells


  • 1 egg
  • 1 cup milk
  • 1 tsp salt
  • 2 tsp sugar
  • 200g butter - melted
  • 750g plain flour


  1. Beat the egg, milk, salt and suagr in a bowl until smooth.
  2. Gradually add the flour and melted butter.
  3. Once the mixture has an even consitancy cover with a cloth and refrigerate for 12 hours.
  4. When really to use, divide the mixture into 12 and cut into circles.
  5. After placing a filling on half of the circle, leaving a 1" border around the edge of the pastry, fold over the top and roll the edges together. Use a beaten egg to bind the sides to together and to brush the top with to give a golden shine.
  6. Bake at 180° for 15 - 20 minutes until golden brown.

Empanadas Criollas

Empanadas laid out for lunch in MisionesEmpanadas laid out for lunch in Misiones


  • 1kg roast beef
  • 300g spring onions
  • 400g peeled tomatoes
  • 50g green chilli peeper - chopped
  • 400g onions - chopped
  • 1 pinch paprika
  • 1 pinch freshly ground pepper
  • Cumin powder to taste
  • Salt to taste
  • Vegetable oil
  • 12 empanada shells


  1. Boil the beef for 2 hours at a low temperature until very tender and then shred or cut into cubes.
  2. Cook all of the onions in a little oil, and then half of the spring onions.
  3. Season well and add the meat. If it looks a little dry add some of the broth as well.
  4. Add the chilli, tomatoes, the rest of the spring onions and cook down for a few minutes.
  5. Remove from the heat and allow to cool to room temperature. Store in the fridge for 12 hours.
  6. Finely chop the eggs and add to the mixture. Divide the mixture between the empanada shells and enjoy.

Empanadas de Humita


  • 400g frozen corn
  • 50ml milk
  • 1 onion
  • 100g spring onions
  • 100g tomatoes
  • 80g boiled pumpkin
  • 70g skined roasted peppers
  • 40g parmesan - grated
  • 1 pinch of chilli powder
  • 1 pinch of sugar
  • Oregano, bay leaves and thyme to taste


  1. Put the milk and corn in a food processor and pulse until a consistant texture is achieved.
  2. Chop the onions and spring onions, peppers and peel and chop the tomatoes.
  3. Mash the boiled pumkin.
  4. Cook the onion in a little oil and as many herbs as you like.
  5. Add the corn mixture, season and cook for a few minutes.
  6. Add half the spring onions, the pumpkin and the tomatoes.
  7. Remove from the heat and add the grated cheese and the rest of the spring onions.
  8. Season with basil and salt and pepper and divide between 12 empanada shells.

Dulce de Leche Roulade


  • 4 egg whites
  • 250g caster sugar
  • 300ml double cream - whipped
  • 300g dulce de leche


  1. Beat the egg whites until soft whip and then gradually add the sugar until stiff and shiny.
  2. Spread out on a well greased baking sheet and bake to an hour at 150C.
  3. Take out of the oven and allow to cool slightly, but ensure the meringue is still soft.
  4. Spread the dulce de leche and cream over the meringue and gently roll up using a tea towel and cling film to help.
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