How to Make Mallorcan Panades at Home: Traditional Dough and Filling Recipes
Recipes
As an ancient and popular dish, there are many types of panades, since each household or place has given them its own twist. Aware of this diversity, we propose two dough options and three filling options: meat and angel hair, meat, and meat and peas.
Dough
Option 1:
- 160 g of lard at room temperature
- 160 g of olive oil
- 250 g of whole milk
- 760 g of plain flour
Option 2:
- 1 cup of olive oil
- 1 cup of water
- ½ cup of lard
- Juice of 2 oranges
- 3 egg yolks
- A pinch of salt
- Plain flour as needed
Preparation
Mix the lard at room temperature with all the liquids in a bowl, including the egg if applicable. Gradually add the flour, kneading with your hands, until the dough becomes manageable. If it’s too soft to shape, gradually add more flour until you achieve the desired consistency. Let it rest for an hour.
Fillings
Meat and quince jam Panada:
- 1.5 kg of boneless lamb, cut into cubes
- Salt
- Pepper
- ½ jar of quince jam
Meat Panada:
- 1.5 kg of boneless lamb, cut into cubes
- 80 g of sobrassada
- 100 g of bacon or ventresca
- Salt
- Pepper
- Oil for dressing
Meat and Peas Panada:
- 600 g of boneless lamb, cut into cubes
- 750 g of peas
- 100 g of bacon or ventresca
- 80 g of sobrassada
- Salt
- Pepper
- Olive oil for dressing
Preparation
We estimate that this recipe will make 15 panades. For the fillings that include them, it’s practical to prepare 30 small pieces of bacon and 30 of sobrassada, which will be distributed during the process.
Meat with quince jam:
Season the meat with salt and pepper, then mix with the quince jam by hand.
Meat:
Season the meat and bacon or ventresca with salt and olive oil. Keep each ingredient in a separate container.
Meat and Peas:
Season the meat with salt, pepper, and a little oil. Do the same with the peas and bacon, each in a separate container, so you can take each ingredient separately when filling each panada. Remove the skin from the sobrassada and cut it into small pieces.
Shape and Fill
In all cases, it’s important to fill the panades tightly to prevent them from being empty after baking.
Cut 15 squares of 11 cm sides of paper. Divide the dough into 15 portions, reserving a quarter for the lid and three-quarters for the base.
Flatten one portion of dough over a square of paper to form the base. Lift the edges with your fingers to create a small bowl shape where you’ll place the filling.
Meat and Peas:
Place several pieces of meat at the bottom, add two pieces of sobrassada, fill well with peas, and finish with two pieces of bacon.
Flatten the reserved dough for the lid into a round shape, cover the panada, and seal the edges with your fingers. Prick the lid with a fork to help it cook evenly.
Place the panades on a baking tray.
Meat:
Fill each panada with meat, two pieces of bacon or ventresca, and two pieces of sobrassada.
Meat with quince jam:
Fill to the top with lamb and quince jam. Some people top the panada with two pieces of sobrassada and two small pieces of bacon.
Baking
Preheat the oven to 190 ºC. Place the tray with the panades inside. Bake for 50 to 60 minutes.
Once out of the oven, let them cool on the tray until they are warm or cold. If moved before, they may break.
