You need to use lard to make the traditional version of this recipe. However, you can substitute the lard with vegetable shortening or with clarified butter. Though, lard lends a nice aroma and flakiness to the pastry, due to health reasons, I think milk fat or vegetable fat is better. You can make the patties into any shapes for example, samosa shape, square, rolls or even like a bun. If you don’t like pork, then substitute with the same amount of diced chicken or even tofu.