Sa Panada

Sa Panada is a traditional Sardinian pastry that is typically made with a dough made from flour, water, and salt, filled with a mixture of meat, vegetables, and cheese. The pastry is then shaped into a large, round loaf and baked until golden brown.


  • 500g flour
  • 320ml water
  • 1 tsp salt
  • 1 lb ground beef or lamb
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup grated pecorino cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten


  1. In a large mixing bowl, combine the flour and salt. Slowly add in the water and mix until a dough forms.
  2. Knead the dough on a floured surface for 10-15 minutes or until it becomes smooth and elastic.
  3. Cover the dough and let it rest for at least 30 minutes.
  4. In a large skillet, brown the ground meat over medium heat until fully cooked. Drain off any excess fat.
  5. Add the onion, carrot, celery, and garlic to the skillet and sauté until the vegetables are softened.
  6. Remove the skillet from the heat and stir in the grated cheese and chopped parsley. Allow the mixture to cool.
  7. Roll out the dough into a large, round shape, about 1/4 inch thick.
  8. Place the meat and vegetable mixture in the center of the dough, leaving a border around the edges.
  9. Brush the edges of the dough with the beaten egg.
  10. Fold the edges of the dough up and over the filling, pressing the edges to seal the pastry closed.
  11. Place the Panada on a baking sheet and brush the top with the beaten egg.
  12. Bake the Panada in a preheated oven at 180C (350F) for about 45 minutes or until golden brown.
  13. Remove the Panada from the oven and let it cool for a few minutes before slicing and serving.

You can serve Sa Panada warm or at room temperature, as a main dish or as a side. It’s a delicious, savory pastry that’s perfect for a hearty lunch or dinner.


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