Can I freeze these panadas?
Yes, you can freeze unbaked panadas for up to 1 month. Thaw them in the refrigerator overnight before baking as directed.
LUNCH
Sardinian Panadas (Savory Lamb and Artichoke Pies)
Experience the rustic flavors of Sardinia with these savory lamb and artichoke pies, encased in a golden, flaky crust. Perfect for a hearty lunch or a delightful picnic, these panadas offer a taste of Mediterranean tradition.
HOW TO MAKE IT
Let's cook.
01
To make the dough, combine 2 cups all-purpose flour and 1 teaspoon salt in a large bowl. Cut in 1/2 cup chilled, cubed lard until the mixture resembles coarse crumbs. Gradually add 1/2 cup cold water, mixing until a dough forms. Knead lightly for 2 minutes, then wrap and refrigerate for 30 minutes.
02
In a separate bowl, combine 1 pound ground lamb, 1 cup chopped artichoke hearts, 1/2 cup grated Pecorino Sardo cheese, 1/4 cup chopped fresh parsley, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix well to combine the filling ingredients.
03
Divide the dough into 6 equal portions. On a lightly floured surface, roll out each portion into a 6-inch circle. Place a generous amount of the lamb and artichoke filling in the center of each dough circle.
04
Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly to seal, then use a fork to create a decorative pattern around the sealed edge.
05
Place the panadas on a baking sheet lined with parchment paper. Bake in an oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is cooked through.
06
Remove from the oven and let cool for 10 minutes before serving.
About This Recipe
Experience the rustic flavors of Sardinia with these savory lamb and artichoke pies, encased in a golden, flaky crust. Perfect for a hearty lunch or a delightful picnic, these panadas offer a taste of Mediterranean tradition.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, sauté the ground lamb with a finely diced onion and a clove of garlic before mixing with the other filling ingredients. Ensure the lard is very cold for a flakier crust.
Easy Substitutions
You can substitute ground beef or pork for lamb. If Pecorino Sardo is unavailable, use Parmesan cheese. Fresh artichoke hearts can be used if cooked and chopped prior to mixing.
Storage & Reheating
Store leftover panadas in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 10-15 minutes until warmed through.
Serving Suggestions
Serve these Sardinian Panadas warm with a simple green salad dressed with lemon vinaigrette. They also pair wonderfully with a side of roasted cherry tomatoes or a dollop of plain Greek yogurt.
Common Mistakes
Overworking the dough can lead to a tough crust; handle it as little as possible. Not sealing the edges properly can cause the filling to leak out during baking. Overfilling the panadas can make them difficult to seal and prone to bursting. Not draining the artichoke hearts thoroughly can make the filling too wet, resulting in a soggy bottom crust.
Frequently Asked Questions
What is Pecorino Sardo?
Pecorino Sardo is a hard, salty sheep's milk cheese from Sardinia, known for its sharp, savory flavor.
Can I make these vegetarian?
Absolutely! Replace the lamb with a mixture of sautéed mushrooms, spinach, and chickpeas for a delicious vegetarian version.
MORE TO KNOW
The key to a perfect panada crust is using cold fat and minimal handling of the dough. This prevents the fat from melting too quickly, resulting in a tender, flaky texture. The crimping technique not only seals the pie but also adds a traditional aesthetic. Don't be afraid to experiment with different herbs like mint or oregano in the filling for a personalized touch.
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