For several years, we have incorporated cooking classes into our family vacations. Its a great way to interact with the local culture and people, while also yielding tangible memories to bring home in the form of delicious recipes. We all enjoy cooking and eating, and the event inevitably leads to funny photos, usually of me making a mess or stuffing my face. Often, we start with an early morning trip with the chef to the market to learn about local ingredients. Then, we get a tour of the kitchen, put on our hats and aprons and get to work. We’ve done this in Vietnam, India, Spain, Italy and Argentina with great photos, recipes, memories and a few extra pounds from each.

Here are a couple of our favorite recipes from Argentina:

Chipacitos correntinos (Cheese rolls)

(half of recipe is plenty) 

Tapioca Flour  35 0z (17.5 oz)

Firm cheese (parmesan, grana padano, or provolone) shredded,  18 0z  (9oz)

Semifirm cheese (gouda, ementhal, or gruyere), shredded, 18 oz  (9oz)

Butter, melted  9 oz  (4.5 oz)

2 Eggs, whisked  (1)

1 cup OJ  (1/2 cup)

1 cup Milk  (1/2 cup)

salt to taste 

Mix dry ingredients first, then add wet ingredients into center.  Mix with spoon first, then hands.  Add milk if too dry, but dough will be fairly dry.  Make into balls and bake on greased sheet or parchment paper at 390 F (200 C) until browned (approx 20 min depending on size)

Empanandas de Carne

Dough

Flour  5 cups

Melted lard  2 Tbs

Sugar  1 Tbs

Yolk 2

½ cup Milk

Meat Filling

18 oz ground meat

1 onion, chopped

2 Tomatoes, peel and small dice

5 tsp mild paprika

raisins, 2 oz

4 Tbs sunflower oil

1 Tbs chopped parsley

1 red pepper, diced small

2 oz chopped green olives

2 hard boiled eggs, chopped

1 tsp oregano

Form ground meat into patties and brown in oil, breaking it up as it cooks into chunks (not too small).  Remove cooked meat from pan and brown onions and peppers.  Add tomatoes and paprika. Add oregano, salt and pepper.  Add the meat and cook a few minutes more.  Add hot water if mixture is too dry.  Add chopped eggs and parsley.  (Add olives and raisins at this stage if using).

Put filling in center of dough, moisten edges with water and close.  Brush with whisked egg on top, pierce with fork and bake till golden.

Dough

Shape flour into corona on table.  Put other ingredients in center and mix.  Break off small pieces and roll into discs, one by one.