The tradition of making panades as a family
Easter in Mallorca is not only marked by the religious calendar, but also by strong culinary and family traditions. During this time, families gather to prepare traditional recipes such as panades (round savory pastries – although they can also be sweet – filled with various meats) , cocarrois (half-moon shaped pastry filled with seasonal vegetables), robiols (sweet pastries traditionally filled with cottage cheese, cabello de angel or cream) and crespells (star-shaped pastries). In many households across the island, this tradition becomes a ritual that brings generations together in the kitchen and around the table.
At Ramaders Agrupats, we know the star filling of panades: lamb, a meat historically linked to Easter traditions. However, they can also be made with chicken, pork or even cuttlefish. Each family has its own variation.
The filling is usually combined with peas, a light sauté and sobrasada, creating a rich and juicy result. The final touch always depends on each household.
Traditional Mallorca panades recipe
Ingredients:
- 1 kg flour
- 1 glass of oil
- 1 glass of water
- 200 g lard
- 1 kg lamb
- Pork fat
- 500 g peas
- Sobrasada
- Olive oil, salt and black pepper
Preparation:
- Cut the lamb into small cubes. Place in a bowl and mix with sobrasada, peas and pork fat. Add olive oil and season with salt and pepper.
- In another bowl, mix flour, oil, water and lard. Knead until you get a smooth dough that does not stick to your hands.
- Shape the dough into balls. Use part for the base and part for the lid. Fill with the meat mixture.
- Seal the edges by pinching and pierce the top so it can release steam.
- Bake at 180°C for about 45 minutes. Your panades are ready to enjoy. Be careful, they’re hot!
At Ramaders Agrupats, we offer fresh, high-quality meat to help you prepare the perfect homemade panades.
Don’t know what meat to buy or how much? Click here and we’ll tell you.
