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Sift the flour with the salt into a large bowl. Cut the lard and butter into little bits and rub into the flour with the fingertips to make a coarse meal. Make a well in the center of the flour and stir in the egg yolks with enough cold water (4 to 5 tablespoons) to make a soft but not sticky dough or mix quickly in a food processor. Cover with wax paper and refrigerate for 1 hour. Roll out on a lightly floured surface to 1/16th-inch thickness and cut into circles 1-1/2 inches large than the circumference of the cupcake, muffin, or tart tin you are using. Cut an equal number of circles the same size as the tins. Press the large circles into the tins. Add enough filling to come about three-quarters of the way up the tin, and if the recipe calls for it a small piece of slices hardboiled egg and slice of pitted olive. Moisten the edges of the pastry with a little egg beaten with 1/2 teaspoon water, cover with the smaller circle of pastry, and seal firmly with the fingers. Brush the tops with egg and bake in a preheated moderate (350 F.) oven for 30 minutes or until golden brown. Makes about 30 in muffin tins measuring 2-1/2 inches across. |