Panada Mallorquina

Panada Mallorquina

Ingredients

 

For the dough

  • 35 ounces of flour
  • 7 ounces of melted lard
  • 1 cup of warm water
  • 1 cup of oil
  • A pinch of salt

 

For the filling

  • 35 oz of lamb
  • 35 oz of pork (loin)
  • 3 oz of bacon
  • 9 oz of peas
  • Salt, oil, black pepper and paprika

 

Elaboration

Cut the pork, the lamb and the bacon into dice and then marinate it overnight in oil, salt, black pepper and paprika. Aside, marinate the peas with the same condiments.

Mix all the ingredients of the dough together at once, except the flour, which will be added little by little until obtaining a homogenous mass. Break off a piece to make a bowl shape of 4 inches of diameter at the base with walls of 1 inch and a half tall. Fill the dough bowl with the meat, a few pieces of bacon and some peas. Afterwards, break off another small portion of the dough, roll it out thin and add as a cover. Pinch the pieces of dough together tightly.

Bake at 356 ºF until the dough is golden, around 50 minuts. Eat when cool.


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