inch. Cut out 6-inch rounds for pie base and 3-inch rounds for top. Re-wrap leftover dough and set aside.Giovanna Palmas, Oschiri, Olbia-Tempio
Panada was one of my favourite meals back in Sardinia and I enjoy them every time I return. I still remember how my mother used to pack them for school lunches or for the “Merenda” (mid-afternoon snack). My favourite was the one stuffed with eels, which were plentiful in the area because of the lake.
(Yield: 12+ servings)
DOUGH:
2 pounds whole-wheat flour
(extra for kneading)
1 cup lard (plus extra)
1½ tablespoons salt
6 tablespoons lukewarm water (plus extra)
FILLING:
1 pound pork, lamb or freshwater eel
(small cubes)
1. Mix flour, lard, and salt in bowl for 2 minutes on low speed. Add water and continue mixing, adding extra water (1 tablespoon at a time if necessary), until dough comes together.
2.Remove from bowl and knead on lightly floured surface for a couple of minutes, then shape into ball. Cover with plastic wrap and allow to rest for 30 minutes.
3.Roll dough to thickness of no more than inch. Cut out 6-inch rounds for pie base and 3-inch rounds for top. Re-wrap leftover dough and set aside.
4.Place strip of lard in centre of base.
5.Add meat cubes (or eel) over lard and then top with 3-inch round.
6.Lift the sides all around. Join to top and curl edges to seal top and bottom together. Pies are cooked in their own steam and must be sealed to preserve moisture of filling. Repeat with any leftover dough.
7.Place pies on cookie sheet and bake in oven preheated to 350°F for approx. 1½ hours or until golden.
For an interesting variation, combine ½ pound each of pork and lamb (or freshwater eel).
