2 1/2 c. all-purpose flour
1/2 tsp. salt
4 tbsp. (1/4 c.) lard
4 tbsp. butter
2 egg yolks
1 egg
4 to 5 tbsp. water

Sift the flour with the salt into a large bowl. Cut the lard and butter into little bits and rub into the flour with finger tips to make a coarse meal. Make a well in the center of the flour and stir in the egg yolks with enough cold water 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 larger than the circumference of the small muffin or tart tin you are using.

Cut an equal number of circles the same size as the tins. Press the larger circles into the tins. Add enough filling to come about 3/4 of the way up the tin. 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 top with egg and bake in a preheated moderate oven (350 degrees) for 30 minutes or until golden brown. Makes about 30 in muffin tins measuring 2 1/2 inches diameter. (Use smaller tart tins if available.)

FILLING:

3/4 lb. (1 1/2 c.) Ricotta cheese
Salt, freshly ground white pepper
1/2 tsp. sweet paprika
4 scallions, trimmed and chopped (using white and green parts
3 egg yolks, lightly beaten

Mix all the ingredients together. Chill slightly before using.