Panades

To make the dough for the panades, mix the butter (at room temperature), the oil and the milk in a bowl. Add flour in small increments, mixing it all together by hand until the dough is manageable. Take a small piece and try to shape it into a loaf as a test. If it is too soft and difficult to shape, add more flour until it has the right consistency. Always add just a little bit at a time to keep from overdoing it. 

Let the dough rise for an hour. 

In the meantime, prepare the filling. 

If you decide to fill them with peas and meat, season the meat with salt, pepper and a splash of oil. Do the same with the peas and the pork cutlet or pork belly. Remove the skin from the sobrassada and cut into 30 small pieces. 

If you decide to stuff them with meat, season the meat and the pork cutlet or belly pork with salt and olive oil. Cut the sobrassada into 30 small pieces. 

If you want to experiment with meat and threaded pumpkin jam, season the meat with salt and pepper and mix the threaded pumpkin jam in using your hands. 

Whichever variety you choose, cut out 15 squares of greaseproof paper measuring 11 cm on each side. 

Once the dough has risen, divide it into 15 parts. Pinch off a quarter of each of these 15 pieces and set them aside to make the “lids”. The remaining larger piece will be used to make the dough “cup”. 

To make each panada: take a square of the paper you cut out and a piece of the pastry you have for making the tartlets. Make a ball and flatten it on the paper. Use your fingers to lift the pastry from the edges to form a container for the filling. 

Now it’s time to fill the panada. 

What do you want to fill it with? 

If you want to fill it with meat and peas, put a few slices of meat and two slices of sobrassada in the bottom of the pastry cup you’ve formed. Finish filling it with peas, push them down to make more room, and put two slices of pork cutlet or pork belly on the top. Make sure the panada is stuffed full, otherwise it will be too empty when it is cooked. Now take a small piece of the dough you set aside for the lids. With your fingers, flatten it into a round shape approximately the diameter of the dough cup. Lay the pastry lid on top and use your fingers to seal the sides of the pastry. Place the panada on top of the tray and prick the lid with a fork to make cooking easier. 

If you want to stuff them with meat, fill each panada with meat, two slices of pork cutlet or pork belly and two pieces of sobrassada. 

And if you want to stuff it with meat and threaded pumpkin jam, stick to just these two ingredients. 

Repeat the process with the remaining portions. It should yield about 15 good-sized panades (depending on the thickness of the dough). 

When the tray is almost full, turn the oven on to 190ºC (375ºF). Once it’s hot, bake the first tray. It should bake for 50 to 60 minutes. 

Prepare the second tray while the first one is in the oven. 

When the first tray is cooked, take it out of the oven and let the panades cool on the tray. Don’t lift them off the tray until they’re warm or completely cool. They’re likely to break if you try to take them off the tray while they’re still really hot. 

When the second tray is ready, bake and cook for the same time as the first. A good side dish for the panades is a salad of lettuce, green onions and purple artichokes seasoned with salt, oil and vinegar. 

Recipe from Bojos per la Cuina (Crazy for Cooking), where you’ll find a video explaining how to prepare the recipe.