Today, we’ll learn how to prepare Panadas (or Impanadas), a traditional dish from a land rich in heritage: Sardinia.
This is a very ancient dish whose name hints at its likely Spanish origins. Let’s not forget that this island was under Iberian rule for nearly four centuries, from the 14th to the early 18th century (in Spanish, the term "panadas" refers to all dishes enclosed in a bread dough casing).
The shapes and sizes can vary from one area to another, as can the filling, which may feature cheese, pork, or even fish. What always remains consistent in these savory pies is the classic “embroidered” edge, which seals the filling in a fragrant shell of pasta violata.
This dish is celebrated at various festivals, including one held annually in Oschiri (between Olbia and Sassari) at the end of July.
But now, let’s roll up our sleeves and prepare the Panadas, following the recipe from our Cesarina Carla from Silea!
"This recipe has several variations for the filling: from fish to pork and lamb. Another version features artichokes and potatoes. Many recipes also call for the addition of dried tomatoes".
Panadas
The savory pies typical of Sardinian cuisine
DifficultyMedium
Preparation time2h 30m
Cooking time20m
€
CostLow
Ingredients
- Ingredients for 20 Panadas
For the pasta violada:- 500 g durum wheat semolina flour
- 250 ml room-temperature water
- 50 g lard (or alternatively seed oil)
- A teaspoon of salt
For the filling:- 500 g boiled potatoes, cooked al dente
- Pork or lamb meat (or fresh sausage)
For seasoning:- Garlic, onion, parsley, salt, and pepper
Method
For the dough:
- Prepare the dough by hand or in a mixer, mixing all the ingredients on a work surface. Knead until smooth and compact.
- Cover it with a cloth and let it rest for half an hour.
For the filling:
- Boil the potatoes cut into chunks. Drain and, once cooled, mix them with the meat cut into small pieces, chopped garlic, onion, parsley, salt, and pepper.
Assembly:
- Using two round cutters of different sizes, prepare the discs: one about 8 cm in diameter and the other 2 cm smaller (there’s no standard size; you can make small or larger panadas).
- Place the filling on each larger disc and place the smaller one on top. Lift the edges of the base disc and seal the dough.
- Continue with the typical sealing technique, or rotate the panada on the surface and use a pastry cutter to define the edges.
- Place parchment paper on a baking tray. Arrange your panadas on the tray and bake on the middle rack in a ventilated oven at 150°C for about twenty minutes.
- When they start to turn golden, they are ready.
- Remove from the oven, let cool slightly, and serve.
Tip: You can freeze them and consume them later after reheating. They last 3-4 days in the fridge.
Food and wine experiences in Sardinia
Sardinia, a land of authentic flavors and ancient traditions. At the homes of the Cesarine, you can take part in lunches, dinners, or cooking classes and enjoy a unique journey into the local food and wine culture, featuring culurgiones, seadas, zuppa gallurese, just to name a few of the typical dishes.