Little Egg Pastries, Nena's Way

Ingredients

• hojaldra (puff pastry) dough
• butter
• eggs
• salt
• pepper
• 1 tablespoon thick raw-milk cream
• milk
• grasa de chancho (pork lard)

Instructions

1. Make a hojaldra dough, roll it thin, and cut it into 8-centimeter squares laid out on a cloth.
2. Melt a piece of butter in a pan over live embers until very hot.
3. Break in the eggs, sprinkle with salt and pepper, and cook just until the white turns opaque.
4. Lift each egg with two spoons onto a pastry square, spoon a tablespoon of thick raw-milk cream over it, and cover with a second square.
5. Seal the lower and upper edges, moistening the inside with a finger dipped in milk.
6. Fry in pork lard for lunch, or bake in the oven when serving at dinner.