For the filling : cut the meat into cubes, pour them into a bowl and season with the pepper mass, the bank wine, salt and pepper and mix well. In a saucepan place the drained meat, add the chopped onion and garlic, the tomato pulp, the parsley branch and the olive oil. Bring to the heat and cook until the meat starts to come apart. Add the marinade and water gradually if necessary while cooking. Dissolve the cornstarch in 1 dl of water; add to the pan and cook, stirring constantly, until it thickens. Remove from heat, rectify seasoning, pour into a bowl and let cool.
Prepare the dough: pour the flour on a bench, add a little salt and open a cavity in half. Add the melted oil, butter and lard and mix. Add the water little by little and always kneading until it is homogeneous. If necessary, sprinkle with more flour. Let stand for 15 minutes.
On a floured table, roll out the dough and cut it into 48 slices. Divide the filling into 24 slices and place the other 24 on top and brush with the beaten egg yolk. Squeeze the bottom dough with your fingers to close it tightly. Then put in the preheated oven at 200 ° C for about 30 minutes or until they are golden brown. Remove from oven and let cool.