PREPARATION

Put the flour on a pastry in the crater within which add the lard diluting it with a little warm water. Season with salt and knead until the mixture is smooth and firm.

Cover with a cloth and let stand.

Except in a large bowl mix the ground beef with chopped herbs, tomato pulp, lard and a pinch of saffron; salt and pepper.

Take the dough and roll out the dough with a rolling pin, not too thin, then with the help of a glass obtained discs.

Over half of the disks you put a little ‘filling, then cover with the other half of disks and fixed the edges by pressing with your fingers to seal them. Temporarily place them in a baking dish and brush them with the yolk beaten with very little water.

Put in oven at 170 degrees until golden.

They can also be served cold and worn out after some days.