Panadas

Panadas are a traditional Sardinian dish, particularly they are pastries filled with various ingredients, which can range from meat to fish, vegetables, or even a mix of these. I will give you the recipe for one of the most classic versions, namely the one filled with lamb.

Ingredients

• 500 g of 00 flour
• 200 ml of warm water
• 50 ml of extra virgin olive oil
• 500 g of lamb meat (shoulder or leg is better)
• 1 large potato
• 1 onion
• Some fresh mint leaves
• Salt and pepper to taste
• Meat broth as needed

Preparation

1. Start by preparing the dough for the panadas’ pastry. In a large bowl, pour the flour and make a well in the center, then add the oil and then, little by little, the warm water. Start kneading until you get a smooth and elastic dough. Let it rest covered with a damp cloth.
2. Now prepare the filling. Cut the lamb meat into small pieces and brown it in a pan with a drizzle of oil and the chopped onion until it is well browned. Season with salt and pepper.
3. Peel and cut the potatoes into small pieces and add them to the pan with the lamb. Also add the chopped mint. Pour in some meat broth and let it cook until the filling is well cooked and the broth has been absorbed.
4. Take the dough and roll it out into a thin sheet. Cut out discs with a diameter of about 10 cm.
5. Place some of the meat and potato filling in the center of each disc, then close the panada sealing well the edges, giving it a half-moon or basket shape, depending on the local tradition you want to follow.
6. Arrange the panadas on a baking sheet lined with parchment paper and bake them in a pre-heated oven at 180 °C for about 30-40 minutes or until they are golden.

Curiosity

Panadas can have many variations, depending on the area of Sardinia where they are found. In some variations different aromatic herbs are used, such as wild fennel, or tomatoes, artichokes or other vegetables are added, demonstrating the great versatility of this dish.