Warm the milk in a small saucepan, then in a bowl dissolve the yeast and sugar in the warm milk.

Add the flour and start mixing, then add the melted butter and lard. Add the salt and knead until you have a dry, smooth dough.

Cover with a kitchen towel and let rise until doubled in size.

Meanwhile, prepare the filling: in a skillet, heat the tomato purée with a drizzle of oil, a pinch of salt, and a teaspoon of sugar.

Once the dough has doubled, divide it into balls of about 3 1/2 oz (100 grams) each. Roll each ball out with a rolling pin, then fill with tomato sauce, ham, and mozzarella. Fold over to form a half-moon shape and seal the edges.

Brush with a little oil and water, then bake at 400°F (200°C) for about 20–30 minutes.

Serve hot.