Panadas: A Flavorful Italian Pastry Delight
If you’re a fan of savory pastries packed with flavorful fillings, Panadas are sure to become a favorite. These traditional Italian hand pies are a perfect blend of tender, crispy pastry with a rich and savory filling of meats, olives, and aromatic spices. Whether you prefer them small or large, these Panadas offer flexibility in size and preparation, making them ideal for serving as appetizers, snacks, or even a main course. Let’s dive into how to make these irresistible treats!
Recipe Details:
- Servings: 6
- Category: Appetizers
- Preparation Time: 30 minutes
- Cooking Time: 25 minutes (small panadas) / 40-60 minutes (large panadas)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lard (Strutto) | 150g |
| All-purpose Flour (Farina 00) | 500g |
| Fine Salt (Sale fino) | 1 tsp |
| Pork (Maiale), chopped | 250g |
| Lamb (Agnello), chopped | 250g |
| Sausage (Salsiccia), crumbled | 100g |
| Onion (Cipolla), finely chopped | 1 |
| Lard (Lardo), as needed | To taste |
| Olives (Olive), chopped | 100g |
| Sun-Dried Tomatoes (Pomodori secchi sott’olio), chopped | 100g |
| Saffron (Zafferano) | 1 tsp |
| Parsley (Prezzemolo), chopped | 1 bunch |
| Garlic (Aglio), minced | 1 clove |
| Extra Virgin Olive Oil (Olio extravergine d’oliva) | 1/2 glass |
| Black Pepper (Pepe nero), to taste | As needed |
Instructions:
Step 1: Prepare the Filling
- In a large pan or skillet, heat the extra virgin olive oil over medium heat. Add the chopped pork, lamb, and sausage, and cook until browned, breaking up the sausage as it cooks.
- Add the chopped onion and sauté until softened and golden.
- Once the meat mixture is nicely browned and aromatic, add the olives, sun-dried tomatoes, garlic, and saffron. Stir well, letting everything combine, and allow the mixture to cook for another few minutes.
- If the mixture seems too dry, add a small splash of water to keep it moist, but don’t let it get too watery. Stir in the chopped parsley and season with salt and black pepper to taste. Once everything is well-mixed and cooked, set aside to cool.
Step 2: Prepare the Pastry Dough
- In a large mixing bowl, combine the all-purpose flour and fine salt.
- Melt the lard in a double boiler (a bowl set over simmering water) until it softens. Once melted, add the lard to the flour mixture.
- Begin mixing the flour and lard together, then knead the dough until it becomes smooth, elastic, and uniform. If the dough feels too sticky, add a little more flour; if it’s too dry, add a touch of water.
- Cover the dough with a damp cloth and let it rest for about 30 minutes.
Step 3: Forming the Panadas
For Small Panadas:
- Once the dough has rested, divide it into small portions. Roll each portion into a ball and then use a rolling pin to flatten each ball into a thin disc.
- Use a glass, cup, or cookie cutter to cut the dough into even circles. You will need an even number of circles.
- Place one disc of dough on a flat surface and spoon some of the prepared filling onto the center of each disc. You want to ensure the filling is evenly spread but not overflowing.
- For shaping, you have two options:
- Option 1: Use a small bowl to place the first disc inside, then add the filling and place the second disc on top. Pinch and crimp the edges to seal the panada.
- Option 2: Simply fold the edges of the bottom disc over the filling to form a half-moon shape, pinching the edges together and folding them inwards to seal.
- Arrange the filled panadas on a baking sheet lined with parchment paper.
For Large Panadas (in a Tart Pan):
- Divide the dough into two portions and roll each portion into a large thin disc.
- Grease a round tart pan or baking dish with some olive oil or lard. Place the first disc of dough in the pan, gently pressing it into the edges.
- Spread the prepared filling evenly over the dough in the tart pan.
- Cover the filling with the second disc of dough, sealing the edges by pressing down gently. You can crimp the edges for a decorative finish.
- Use a fork to make a few small holes in the top of the dough to allow steam to escape during baking.
Step 4: Baking
- Preheat your oven to 180°C (350°F). Bake the small panadas for approximately 25 minutes or until they are golden brown and crispy.
- For the large panada, bake for 40 to 60 minutes, depending on the thickness of the dough and the size of the pan. The pastry should be golden and crispy on top.
- Once baked, remove the panadas from the oven and let them cool for a few minutes before serving.
Serving Suggestions:
- Small Panadas: Serve warm as appetizers or snacks. They are perfect for sharing at parties or gatherings.
- Large Panadas: Cut into wedges and serve as a main dish for a hearty meal. Pair with a fresh salad for a complete, satisfying experience.
Make Ahead Tips:
- Freezing: You can prepare the panadas in advance, freeze them before baking, and bake them directly from frozen when you’re ready to enjoy them. Just extend the baking time slightly if baking from frozen.
- Pre-baking: If you’d like to make them ahead of time and serve later, you can bake the panadas, let them cool, and then store them in the refrigerator. Reheat them gently in the oven at a low temperature until warmed through.
Notes:
- You can experiment with the filling to suit your taste. For example, try adding mushrooms or different types of cheese for a variation.
- The panadas are excellent as a snack, appetizer, or even as a portable lunch.
These Panadas are a perfect way to celebrate the flavors of Italy with a dish that’s both rustic and refined. Enjoy them with a glass of wine or your favorite beverage, and savor the delicious layers of flavor in each bite!
