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