First, prepare the filling. In mortar pound to paste the parsley, thyme, rosemary, scotch bonnet pepper, shallot, and garlic.
Over medium heat, in a skillet or saucepan, Heat olive oil. Add onions and seasoning mixture. Stir-fry for 1 minute until softened.
Add the meat and simmer covered over medium heat for about 10 minutes with lemon juice and 1/2 c of water white vinegar, freshly ground black pepper and Adobo seasoning salt until meat is tender and water is absorbed. Stir constantly. Filling is ready when all liquid is absorbed.
Add tomato paste to meat mixture and stir well, over medium heat until meat is medium brown.
Mix the salt in with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
If using lard skip to next step.
Mix together shortening, butter and rest of the flour. (1 c.) It will form a soft paste that is easy to spread.
Spread the lard or shortening mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
Refrigerate dough overnight.
Preheat oven at 400 F. Place a pan of water on the bottom rack of the oven.
Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rounds or rectangles. Place a tablespoonful of beef on one side of the dough rounds or rectangles. Fold and lightly press ends together with fork.
Place the patties on a baking sheet. Brush the tops and edges of the patties with egg yolk before placing in the oven.