• 1
  Melt margarine in a skillet and sauté chopped onions until browned. Remove from heat and add paprika, hot paprika, pepper and salt.
• 2
  Place the meat in a colander and pour boiling water over it, so as to partially cook. Allow meat to cool slightly, then place it in a dish and add the salt, cumin and vinegar. Mix well then add the onions. Spread into a large dish to cool and harden slightly.
• 3
  Cut 10 circles of pastry. Place the equivalent of a spoonful of meat on each circle and add some raisins, olives and some boiled eggs. Leave a little space around the filling so as to seal the edges after folding the dough into round two.
• 4
  Each dainty must have the form of a half-moon and you’ll need about 1.5 to 2 inches of dough uncovered pad so that they close properly. For the keen not running while cooking, it is important to seal the liner, the two edges by pinching between thumb and forefinger and gently turning the board and is the only method that will allow the juices do not sink during baking, and therefore not to fond of drying out.
• 5
  Preheat oven to 180 degrees c. Slippers place meat on a baking sheet covered with parchment paper. Do not forget to prick with a fork every fond next to the edges, so that steam can escape during cooking,with a brush, brush each with dainty egg yolk for a nice golden crust, then bake in hot oven for about 20-30 minutes.

Argentine meat