The panadas are very typical of Mallorca at Easter, when it is most They eat, but they can eat all year round because they are delicious.
They usually eat mid-morning, after lunch or as an afternoon snack.
They can be filled with:
- Meat with greens.
For the dough:
- 250 g butter
- 1 glass oil d'oli
- 2 glasses of water
- the flour you take
For the filling:
- 1 kilo of lamb, be it boneless leg or arm.
- 100 g of bacon
- 100 g of sobrasada
- Ground black pepper
- olive oil
We will start by cutting the lamb into small pieces and we will season it with salt, pepper and oil to taste and let it rest. We will cut also the bacon and the sobrasada to small pieces.
To make the dough we will put all the ingredients in a container less the flour and we will mix them, then we will begin to add the flour take until there is a soft mass that does not stick on your fingers. Let it sit for at least half an hour.
When the timely we can start making balls of dough, flatten them with roll and give them a pie shape. When we have achieved the desired shape we will fill them with some pieces of lamb, a piece or two of bacon and one of sobrasada. Then we will cover them with a piece of mass that we will have prepared with round shape joining the base with the top pinching with your fingers.
Place the empanadas on the oven tray at 180º for about 30 minutes.
We take them out, let them cool and ready to eat!