-
1
Sift the flour with the salt into a large bowl.
-
2
Cut the lard and butter into little pieces and rub into the flour until it resembles coarse crumbs.
-
3
Make a well in the center of the flour and stir in the egg yolks.
-
4
Add the cold water a tablespoon at a time until the dough is soft but not sticky.
-
5
Cover with plastic and refrigerate at least 1 hour.
-
6
Mash the sardines with the lime juice and cilantro and set aside.
-
7
Bring a large pot of salted water to a boil and immerse the Swiss chard in the boiling water for a few seconds.
-
8
Drain thoroughly and squeeze dry.
-
9
Chop the chard, both leaves and stems, and set aside.
-
10
Heat the butter and olive oil in a large skillet over moderate heat.
-
11
Add the onion and saute until soft, 3 to 5 minutes.
-
12
Add the garlic, jalapeno and salt and pepper, and saute another minute to release the aromas.
-
13
Add the Swiss chard and cook until blended.
-
14
Remove from the heat, season with salt to taste and set aside.
-
15
Roll the dough out on a lightly floured surface to 1/8inch thickness.
-
16
Use a round cookie cutter to cut 1520 circles about 1inch larger than the circumference of muffin or cupcake tins.
-
17
(The muffin tins should be about 2 1/2inches in diameter).
-
18
Use another round cutter to cut the same number of circles the same size as the tins.
-
19
Press the larger circles into the tins.
-
20
Preheat the oven to 350 degrees F. Add enough of the Swiss chard mixture to each tin to come about two thirds of the way up the tin.
-
21
Divide the sardine filling among the tins.
-
22
Whisk together the egg and water.
-
23
Moisten the edges of the pastry with a little of the egg wash. Cover the filling with the smaller circles of pastry and seal the edges, pressing together with your fingers.
-
24
Brush the tops with more of the egg wash and bake for 30 minutes, or until golden.
