Mallorcan Empanada (panada)

*The ingredient lard is actually lard, but I can't see it in the app. Mix the wet ingredients for the dough with your hands: EVOO, lard and water.

Add all the wheat flour and mix with your hands until you get a "plasticine" type texture. Add more water or flour depending on how the dough has turned out.

Enjoy this Mallorcan food. Do not abuse as it is not very healthy, but if you eat them at Easter, nothing will happen to you 😋🤣.

It is not necessary to let the dough rest. Once the dough is ready, you can start shaping it with or without the use of a mold.

Fill the pie with the base of peas and onion (seasoned with EVOO, salt and black pepper). Next, a layer of meat, and another of peas and onion.

Put a lid of dough on it and shape the edges making the "pessics" (pinches).

If you make some with only meat and others with meat and peas, to know which is which, put a pea with a toothpick in the mixed ones (meat+peas).

Preheat the oven for about 15 minutes at 200°C.

Bake the empanadas in the oven for about 40-45 minutes or until golden brown, at about 180°C (350°F).

Before eating, let stand until they are tender.

They can be frozen either raw or cooked. It is not necessary to keep them refrigerated for the first few days.