AI-generated image
Panades
Panades de Pasqua: Mallorca's crimped Easter pies of lamb and peas
On Easter Saturday, Mallorcan kitchens turn into pie workshops: whole families shape panades, small upright pies with pinched rims and a pastry lid, filled with raw diced lamb, peas and a little pork belly, then bake them to eat on Easter Sunday and the picnics of the days after. This contains pork (lard in the pastry and pork belly in the filling); butter can replace the lard and the belly can be left out. The meat cooks inside the pastry, staying juicy. Chef's tip: cut the lamb small, no bigger than 1.5 cm, so it cooks right through in the time the pastry takes to brown.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the pastry
For the filling
To finish
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Mix the 1 ½ lb boneless lamb leg or shoulder, 3 ½ oz pork belly, 5 ½ oz peas, 1 ½ tsp salt, 1 tsp black pepper, 1 tsp sweet paprika and ¼ tsp ground nutmeg in a bowl. Cover and keep in the fridge while you make the pastry.
5 minStep 2: Rub the 3 ½ oz pork lard into the 1 ⅓ lb plain flour and 1 tsp salt, then add the ½ cup olive oil, ½ cup fresh orange juice and ¼ cup water. Knead briefly into a smooth, firm dough that does not stick. Rest for 20 minutes, covered.
25 minStep 3: Heat the oven to 350°F. Take two-thirds of the dough, divide it into 8 pieces and press each into a cup about 9 cm across and 5 cm high, pushing the walls up between your fingers. Stand them on a lined tray.
20 minStep 4: Fill each cup with the meat mixture, packing it in. Roll the remaining dough thin and cut 8 lids. Lay one on each pie, fold the walls over the lid and pinch all round into a rope-like crimp. A common mistake is leaving gaps in the seal; the juices then leak and burn on the tray.
20 minStep 5: Make a small hole in each lid and brush with the beaten 1 egg.
3 minStep 6: Bake for 55–60 minutes until the pastry is deep golden and the juices bubble at the hole. A thermometer pushed into the centre should read at least 160°F. Cool for 15 minutes; they are also eaten cold the next day.
60 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 27 g
- Carbs
- 58 g
- Fat
- 24 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does panades take?
- About 120 minutes in total: 60 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fresh orange juice?
- Shop-bought orange juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean