Sift flour with salt and sugar. Add lard and cut with a palette knife until crumbly. Place beaten egg and wine in the center and stir until well combined. Take portions of the mixture and roll out very finely on a floured board. Cover with desired filling (guava paste, picadillo of meat, fish, etc.) fold and roll out the edges. Cut to desired size, seal edges with a damp fork and fry in hot oil (375 degrees) until golden.