Panades are the meat version of Mallorca's Easter baking tradition. Unlike cocarrois (vegetarian, half-moon), panades are round with a lid (like a tiny pot pie). The filling uses lamb (Easter animal), sobrasada (Mallorcan cured sausage), and peas. They are eaten cold during Easter week.
A small, round, covered pie, cold from the batch. Bite into the tender pastry: inside, tender lamb, soft peas, and the orange fat of sobrasada. The flavors have melded during cooling — each bite is complex and savory.
The covered structure (with a pastry lid) creates a sealed environment during baking — the filling steams in its own juices. The sobrasada's fat (orange from pimentón) permeates the filling during baking. The pies are eaten cold because the flavors meld during cooling.
Variations
Some use pork or chicken; the sobrasada is essential; some add hard-boiled egg.
On the Palate
Where Panades Mallorquinas sits in the Spanish flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 1 hour 30 min active + 30 min waiting
- 130 min
Make dough: flour, lard, olive oil, water, salt; rest 30 min.
- 215 min
Brown diced lamb with onion; add sobrasada and peas; cool.
Watch outCook the filling down and cool it first — a wet or hot filling steams the pastry from inside and leaves a soggy bottom.
- 310 min
Roll dough; cut circles; shape into small bowls.
- 45 min
Fill with lamb mixture.
- 55 min
Cut smaller circles for lids; place on top; crimp edges.
Watch outSeal the lid onto the base with a tight crimp all around — a gap lets the juices boil out and the pie dries in the oven.
- 630 min
Bake at 180°C for 30 min; cool; eat at room temperature.
Watch outBake until the pastry is set and pale gold, then let them cool fully — these eat best at room temperature once the flavors settle.
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