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1
Combine flour, egg yolks, and half the lard (250 g) in a large bowl. Work together until a cohesive dough forms — it should be smooth but not sticky.
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2
Divide the dough into two equal portions. Wrap and rest overnight at cool room temperature.
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3
Roll each dough portion into a thin, even sheet on a lightly floured surface.
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4
Spread the remaining lard (250 g, softened to approximately 65°F / 18°C) evenly across both surfaces.
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5
Roll each sheet into a tight log. Wrap in parchment and refrigerate for a minimum of 2 hours.
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6
Preheat oven to 425°F (220°C).
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7
Slice the chilled logs into rounds. Roll each round into a circle suitable for filling.
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8
Place a small amount of filling in the center of each circle. Fold, press edges firmly to seal, and crimp.
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9
Arrange on parchment-lined baking sheets. Egg-wash the sealed edges if desired.
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10
Bake for approximately 30 minutes, until the pastry is crisp and evenly golden.