I had never heard of this word or its use. The following info comes from ...http://www.seashellsandsunflowers.blogspot.com/
The repulgue is the edge of the empanada. Much like an edge of a pie crust, the repulgue helps hold the empanada together. In Argentina, it also helps distinguish between different empanada flavors thus a means to ID the product. In hand made operations the beef empanada will always have the same edge style, and many shops will provide a diagram showing the various repulgues and their corresponding fillings.
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