Preparation
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For the filling: cut the meat into cubes, place them in a bowl and season with the pepper paste, bank wine, salt and pepper and mix well. Place the drained meat in a pan, add the chopped onion and garlic, tomato pulp, parsley sprig and olive oil. Bring to the boil and let it cook until the meat starts to fall apart. Add marinade and water little by little if necessary while cooking. Dissolve the cornstarch flour in 1 dl of water, add to the pan and cook, stirring constantly, until it thickens. Remove from the heat, adjust the seasoning, pour into a bowl and let cool.
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Prepare the dough: pour the flour on a counter, add a little salt and make a well in the middle. Add the melted olive oil, butter and lard and mix. Add the water little by little and knead constantly until smooth. If necessary, sprinkle with more flour. Let it rest for 15 minutes.
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On a table sprinkled with flour, roll out the dough and cut it into 48 rounds. Divide the filling into 24 slices and place the other 24 on top and brush with beaten egg yolk. Press the bottom dough with your fingers to seal it well. Then place in the preheated oven at 200°C for around 30 minutes or until golden brown. Remove from the oven and let cool.
