Impanadas Sarde
Impanadas sarde, also widely known as panadas, are crisp semolina pastry pies stuffed with seasoned lamb, potatoes, and garlic.
- Prep
- 45 min
- Cook
- 45 min
- Total
- 90 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Rolling pin
- •Baking sheet
- •Mixing bowl
- •Paring knife
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 54 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 580 kcal
Instructions
- 1
Mix the semolina and half the salt in a bowl, then rub in the lard until sandy.
- 2
Pour in warm water gradually, kneading for ten minutes until smooth, pliable, and elastic.
- 3
Wrap the dough in a damp cloth and let it rest for thirty minutes.
- 4
Toss the diced lamb, potatoes, sundried tomatoes, garlic, parsley, olive oil, pepper, and remaining salt.
- 5
Divide the dough into four large portions for bases and four smaller portions for lids.
- 6
Roll the large dough portions into flat discs about three millimetres thick.
- 7
Shape each large disc into a flat-bottomed cup with raised, sturdy sides.
- 8
Pack the raw seasoned meat and potato filling tightly into each pastry cup.
- 9
Roll the small dough discs into lids and lay them over the filling.
- 10
Pinch and roll the edges together using a rope-like crimp to seal completely.
- 11
Bake at 190°C for forty-five minutes until the pastry turns pale golden.
- 12
Rest the pies for ten minutes before serving so internal juices settle.
Chef's tips
Keep the raw filling tightly packed so the pastry retains its cylindrical shape during baking. Crimp the edge firmly with a twisting motion to prevent steam and rich cooking juices from leaking out.
Ingredient substitutions
- Boneless lamb shoulder → Lagoon eel (in the traditional Oristano style) or diced pork shoulder
- Lard (strutto) → Extra virgin olive oil, yielding a slightly firmer, less flaky crust
Storage
Store leftover pies in an airtight container in the refrigerator for up to three days.
Reheating
Reheat in an oven preheated to 175°C for fifteen minutes until heated through and crisp.
Common mistakes to avoid
- •Pre-cooking the lamb and potatoes, which dries out the filling and loses the interior broth.
- •Rolling the pastry base too thin, causing savoury juices to burst through during baking.
- •Failing to seal the crimped edge tightly, which lets steam escape and leaves the meat tough.
Serving suggestions
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