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Argentine baked pastries filled with cumin spiced beef, olives and egg. Chilling the filling overnight is the traditional step that makes them taste right.
Rub the 10 tablespoons cold butter into the 4 cups flour with 5 g of the salt until it resembles coarse crumbs, add the 180 ml cold water and bring it together without kneading. Wrap and chill for 30 minutes.
Fry the 3 chopped onions in the 30 ml oil over medium heat for 10 minutes until sweet and soft, add the cumin, the paprika and the chili powder for 1 minute, then the 600 g ground beef and cook 8 minutes, breaking it up.
Add the 120 ml stock and the rest of the salt and simmer 5 minutes until just moist rather than wet. Cool, then refrigerate for at least an hour so the fat sets and it does not soak the pastry.
Roll the pastry to 3 mm and cut 14 cm circles. Put 2 tablespoons of cold filling on each with a few chopped olives and a slice of boiled egg, keeping the rim clean.
Brush the edge with water, fold into a half moon, press out the air and seal firmly. Crimp the rim by folding small overlapping pleats along the curve.
Heat the oven to 200°C. Brush the tops with the beaten egg and bake for 22 to 25 minutes until deep golden and firm. Rest for 5 minutes before eating.
