Name: Lobster Empañadas
Yield: Makes 8 to 10 main course empanadas or 20 to 25 hors d'oeuvre-sized empanaditas
Ingredients: 1/4 pound unsalted butter, at room temperature; 4 ounces cream cheese, at room temperature; 2 cups unbleached flour; 1/2 teaspoon baking powder; 1 teaspoon ground cumin; 1/4 teaspoon cider vinegar; 6 to 8 tablespoons very cold water; 1 tablespoon vegetable oil; 6 ounces fresh lobster or langostino meat, cooked, shelled and roughly chopped (or saltwater or fresh water crayfish); 1/2 cup alioli or homemade mayonnaise; 1 tablespoon tomato purée; 1 tablespoon cognac; 1 teaspoon Dijon mustard; 1/3 cup finely chopped scallions, including green part; 1 teaspoon coarse kosher or sea salt; 1/4 teaspoon white pepper; 2 to 3 hard-boiled eggs, cut lengthwise into 8 pieces; 16 to 20 pimiento-stuffed green olives; 1 large egg, beaten; 2 tablespoons water

Empanadas de Bariloche

This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below.

To read more about Argentine cuisine, click here.

High in the Andes, near the border with Chile, is the all-season splendor of San Carlos de Bariloche. At Christmastime it's a fairyland of cobalt lakes, forested islands, and manicured parklands surrounded by snow-capped alpine peaks. In the center of a small peninsula stands the rustic but elegant Llao Llao Hotel, a holiday mecca for the elite of Buenos Aires, Santiago, and even Paris, Düsseldorf, London, Madrid and Milan. When not attending the hotel's casino (closed as of this writing), guests spend their time dining in exquisite surroundings on international cuisine as well as impeccably fresh seafood from the Pacific coast of Chile. Hence, recipes such as Empanadas de Bariloche frequently straddle the border.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.