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1
FIRST MIX: Combine flour, egg yolks, and half the lard on a board or in a bowl. Mix until fully incorporated. Divide into two equal portions, wrap in plastic, and rest overnight in a cool spot (not the refrigerator).
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2
LAMINATE: Warm the remaining lard until just fluid. On a floured cloth, roll one dough portion into a very thin square. Spread half the warmed lard lightly over the surface with your hands. Lift the cloth and coax the dough into a tight roll. Repeat with the second portion. Wrap both rolls and refrigerate for 2 hours.
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3
PREHEAT OVEN to 220°C / 425°F.
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4
FORM: Slice the chilled roll into rounds about 1.5 cm (just over ½ inch) thick. Roll each slice into a circle roughly 10 cm (4 inches) in diameter. Flip the circle, place 1 tablespoon of filling on one half, fold the other half over, and press the edges firmly to seal.
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5
BAKE: Arrange on an ungreased baking sheet. Bake approximately 30 minutes, until the pastry is crisp and deep golden.