Melt the lard and mix with the flour. Add water and knead.
The dough is allowed to sit in the refrigerator for at least 30 minutes.
Cut the onion to the slices and lodge with a strand of olive oil. Add the beer, bacon and beef cut into small squares. Let it simmer for about 2 hours, stirring occasionally and adding water, when necessary. When the meat is very soft, to be discarded, it is seasoned with salt and pepper. Let it cool.
Spread the dough and wrap the molds with it. Insert the filling and cover with dough. Pinch with an egg yolk and go to the medium oven for 30 to 45 minutes.