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Baked half-moon pastries filled with beef and hard-boiled egg — an Argentine household essential.
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A half-moon pastry brought over during Spanish colonial times and uniquely developed in Argentina. Ground beef, onion, hard-boiled egg, and olives are the classic filling, with the exact mix varying subtly by region. The crimping pattern along the edge (repulgue) is often a point of quiet family pride, passed down through generations.
Finely chop the onion and sauté until softened.
Add the ground beef along with the cumin and paprika, cook through, and let cool slightly.
Mix in the chopped hard-boiled egg and green olives to make the filling.
Roll out the pastry into rounds, add the filling, and fold into half-moons.
Crimp the edges to seal tightly and brush with beaten egg for shine.
Bake at 400°F (200°C) for 20 minutes until golden brown.