Panadas de Anguidda
A traditional savoury pastry pie from Oristano stuffed with fresh lagoon eel, sundried tomatoes, garlic, and parsley, also known as sa panada de anguiddas.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Rolling pin
- •Mixing bowl
- •Baking sheet
- •Parchment paper
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 27 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 580 kcal
Instructions
- 1
Combine the semolina and softened lard in a bowl, rubbing them together with your fingertips until crumbly.
- 2
Pour in the warm salted water gradually, kneading vigorously until you have a smooth, elastic, firm dough.
- 3
Wrap the dough tightly in a damp cloth and rest it at room temperature for 30 minutes.
- 4
Toss the chopped eel in a bowl with garlic, parsley, sundried tomatoes, olive oil, salt, and black pepper.
- 5
Divide the rested dough into two portions, roughly two-thirds for the base and one-third for the lid.
- 6
Roll the larger portion into a round disc about 4mm thick and place it on a baking sheet lined with parchment paper.
- 7
Raise the edges of the pastry disc to form a sturdy, freestanding cup shape.
- 8
Pack the seasoned raw eel mixture tightly into the pastry hollow along with all its juices.
- 9
Roll out the remaining dough into a smaller disc and lay it over the filling to form the lid.
- 10
Pinch and pleat the bottom and top edges together using your thumb and forefinger to create a tight decorative rope seal.
- 11
Brush the top lightly with olive oil and prick a tiny steam vent hole in the centre of the lid.
- 12
Bake at 190 degrees C for 45 to 50 minutes until the pastry is deep golden and the filling bubbles gently.
Chef's tips
Knead the dough well so it becomes pliable enough to shape without tearing. Keep the eel pieces relatively small and uniform so they cook through evenly in their own trapped steam.
Ingredient substitutions
- pork lard → extra virgin olive oil, though the pastry will be slightly more brittle and less traditional
- fresh lagoon eel → firm white fish fillets such as sea bass or mullet, adjusting cooking time slightly down
Storage
Store covered in the refrigerator for up to two days.
Reheating
Reheat in an oven preheated to 160 degrees C for 12 to 15 minutes to restore the crust's crispness.
Common mistakes to avoid
- •Rolling the pastry base too thin, which causes lagoon juices to leak out during baking.
- •Failing to pinch the pleats tightly together, allowing steam to escape and drying out the eel.
Serving suggestions
Cooked Panadas de Anguidda?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Sardinia
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
