1. In a bowl, mix sifted flour, salt, sugar, 1/2 cup of lard (100g shortening) and butter mix, and water together until dough is kneaded (soft dough), using your hands.

2. Wrap the dough in clear plastic wrap and put in refrigerator for 30 minutes.

3. On a board or a clean surface, dust sifted flour all over, place unwrapped dough, then roll dough into a rectangle 1/4" thick.

3. Spread 1/4 of the lard or shortening over 2/3 of the dough, leaving 3/4 inch margin around the edge. Fold one side over the middle, and the remaining section over the folded one, like a wallet. Roll out dough one more time to 1/4 thickness, ensure that shortening is not displaced, fold again into thirds, wrap it in clear plastic and put in refrigerator for 1 hour.

4. Repeat this process 2 more times, then  wrap folded dough and refrigerate overnight to allow the dough to relax.

5. Sprinkle sifted flour on the board and roll out dough to about 1/8 thickness. Cut the dough into 2 1/2 x 5 inches or shape as desired.

6. Place either a tablespoon of beef filling, or chicken, or smoked herrings, or codfish (morue) on one side of the dough up to your liking. Fold and lightly press ends of dough with one finger or a fork. Brush top and edges of dough with egg wash, so that the patties get a nice golden brown crust while in the oven.

7. Preheat oven to 400° F for 10 minutes, then decrease heat to 350° F depending on your oven specifications. Place patties preferably on a baking sheet into a large tray, and bake for 20 minutes or until golden brown.

8. Take out tray, let cool down or serve hot.

* You can fill in patties with ground beef, poultry, herrings, codfish or vegetable.