Pastrmajlija

Combine flour, 2 of the eggs, yeast, and a pinch of salt in a large bowl. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rise in a warm place until doubled in size.

Chop the pork meat finely and combine it with 100 g of lard, stirring well to create a uniform filling.

Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a thin rectangle on a lightly floured surface.

Spread a quarter of the meat filling evenly over each dough rectangle, leaving a small border along the edges.

Roll each rectangle tightly from one long side to form a spiral log. Place the rolls seam-side down on a greased baking sheet.

Brush each roll with the remaining 2 eggs beaten together, and dot the top with small pieces of the remaining 100 g of lard.

Bake at 200°C (390°F) for 40–45 minutes until the pastries are golden brown and the meat is cooked through.

Remove from the oven and let cool for 5 minutes before slicing. Serve warm.