Recipe

Panadas di agnello

Name: Panadas di agnello
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6
Cuisine: Sarda
Ingredients: 400 g Fine semolina; 80 g Lard; 180 ml Lukewarm water; q.b. Salt; 500 g Lamb shoulder, cubed; 300 g Potatoes; 150 g Fresh or frozen peas; 1 Onion; un mazzetto Parsley; q.b. Extra virgin olive oil

Small dough pies filled with lamb, potatoes and peas: a classic of Campidano peasant cuisine, served warm as a rustic starter.

Starters Campidano

Prep 40min

Cook 50min

Total 90min

Serves 6

Difficulty medium

Recipe

Ingredients

Serves: 6

Fine semolina 400 g
Lard 80 g
Lukewarm water 180 ml
Salt q.b.
Lamb shoulder, cubed 500 g
Potatoes 300 g
Fresh or frozen peas 150 g
Onion 1
Parsley un mazzetto
Extra virgin olive oil q.b.

Recipe

Method

Knead the semolina with the softened lard, lukewarm water and a pinch of salt until you have a firm, elastic dough. Cover and rest 30 minutes.
While the dough rests, sauté the chopped onion in a little oil, add the cubed lamb and brown well.
Add the diced potatoes, the peas, chopped parsley and a glass of water. Season with salt and cook on low heat for 20 minutes until the filling is soft but dry.
Roll out the dough and cut 12 cm discs. Place a spoonful of filling in the centre, lift the edges into baskets and pleat them around the filling.
Arrange the panadas on a tray and bake at 180°C for 45-50 minutes, until the dough is golden.
Serve warm, never hot: the filling should be meltingly tender.