Baked Pastel with Stroganoff Filling

Mix the flour and salt in a bowl

Add the lard or butter and rub it into the flour with your fingertips

Gradually add the water and knead until you have a smooth dough

Let the dough rest in the refrigerator for 1 hour

Prepare the stroganoff filling

Cook the sirloin steak with onion and garlic

Add the all-purpose flour and mushrooms

Stir in the tomato paste and heavy cream

Cook until the filling thickens

Assemble the pastries and crimp the edges closed

Bake the pastries in a preheated oven at 450°F (230°C)