*Sardinian panadas* are savory pastries typical of Sardinian cuisine, composed of a shell of violata dough usually filled with meat and potatoes. While the oldest ones are probably made with eel, today the recipe for panadas from Oschiri is certainly the most widespread: it features a filling of lamb (or pork, as in this case), dried tomatoes, artichokes, and potatoes. A unique aspect of Sardinian panadas is that the ingredients used for the filling are raw, which allows for a long cooking time in the oven, enabling the meat and potatoes to reach the right level of doneness.
Preparation:
Sift the flour into a bowl. Create a well in the center and add the softened butter (or lard) cut into cubes, along with a pinch of salt.
Now start kneading with your hands, gradually adding enough water to achieve a firm and smooth dough. Cover it with a clean cloth and let it rest in the fridge for 30 minutes.
Meanwhile, combine in a bowl the diced pork, the peeled and cubed potatoes, the dried tomatoes that have been soaked in lukewarm water, drained and chopped, the artichoke hearts cut into wedges, the finely chopped garlic, and the parsley. Season with salt and pepper and drizzle with plenty of extra virgin olive oil. Mix and set aside.
After the resting time for the dough, roll it out with a rolling pin on a work surface. Cut out circles, half of which should have a slightly smaller diameter.
Place a large circle on the work surface, put a generous amount of filling in the center, and cover with the smaller circle.
Now press the two edges together to ensure they seal, and hold the panada in your hand, resting it in your palm. Firmly press the entire circumference with your index and thumb.
Finish by twisting the dough, still using the same fingers to create a sort of crown. Brush with extra virgin olive oil (for an even browner panada, brush it with egg yolk). Bake in a preheated oven at 180 °C for about 40-45 minutes.
