In Spain, Easter is one of the most important traditions. In normal times, thousands of believers and tourists gather to celebrate the resurrection of Christ with elaborate processions. Cooking and baking is also done within the family to pay respect to the commemoration in community.
This year, the Easter celebrations are certainly a little different. Private gatherings and events are severely limited. This makes it all the more important to maintain special customs, such as preparing Mallorcan delicacies like “panades”, “crespelles” or “rubiols” with the family.
For those who want to bring Mallorcan scent and taste into their home, here is the recipe for “Panades”. Have fun baking!
Ingredients
For the dough
- 1 kg flour
- 250 g lard
- 125 ml oil
- 250 ml water
- 3 egg yolks
Filling
- Lamb/chicken or pork
- Sobrasada from Mallorca
- Iberian bacon
- Peas
- Pepper
- Salt
- Oil
Preparation
- Season the peas with oil, pepper and salt.
- Mix all the ingredients for the dough except the flour. Add the flour gradually until you have a homogeneous dough with no flour residue in your hands.
- Take 75 g of the dough and shape it with your hands into a kind of basket or put it into a ring mould with a diameter of about 10 cm and a rim of 3-4 cm.
- Fill the pie by putting a few peas in the bottom, then a few pieces of bacon, sobrassada, meat and finally a few peas again.
- Then form a thin lid with another small portion of dough and with the help of the rolling pin. Join both pieces of dough well together with your fingers and give the edge of the “panada” the desired shape.
- Bake at 180º until golden brown (about 50 minutes) and eat cold.
Enjoy the beautiful spring and Easter in Mallorca!
PS: Instead of a savoury filling, I can also imagine a sweet version with orange marmalade or (my great favourite) medlar marmalade. Add a little sugar to the dough. This would be a little different from the traditional recipe….
Kind regards, Yours, Anke Köhler