First prepare the dough: put the flours and salt in a bowl and mix.
Add the lard in a couple of batches, adding the next one only after the previous one has been completely incorporated.
Cover the bowl with cling film and let rise for at least 2 hours or until doubled.
In the meantime, cut the butter into pieces, place it between two sheets of baking paper and roll it out with a rolling pin until you obtain a thin rectangular sheet, then put it back in the fridge for at least 30 minutes.
Take the dough and roll it out into a rectangular sheet, place the sheet of butter in the center and fold the edges of the dough over the butter.
Roll out with a rolling pin and leave to rest in the fridge for 30 minutes.
Prepare the filling by cutting the cheese into cubes and the ham into small pieces.
Add a little filling to the center of the squares and close them into a triangle by bringing one of the corners over the opposite one, then seal the edges well.
The Catania pâtés are ready, at least let them cool before serving.
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