A classic Argentine pastry filled with ground beef, onion, green olives, and boiled egg, folded into half-moon-shaped dough and baked. The edges are tightly crimped to keep the filling inside.
Knead the butter, all-purpose flour, egg, and cold water into a dough. Cover and let it rest for 20 minutes.
Brown the ground beef and onion, then add the seasonings. Once cool, mix in the olives and boiled egg.
Roll out the dough and cut out circles. Fill them, then crimp the edges to seal.
Brush the tops with beaten egg and bake in a preheated oven until golden.
Lightly flour your fingers as you crimp the edges, or the dough may stick and fail to seal neatly. Allergens: contains wheat (gluten) and eggs.
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