These Mallorcan pasties (“Panades mallorquines“) are typical of Easter, here in Mallorca and the Balearics. Our grandmothers did before the holidays and so had made for dinner a few nights. If it become smaller in size serve a buffet.
Difficulty: Average
Time of preparation: 1 hour
Time of baking: 1 hour
Ingredients for 20 medium sized pasties:
• 1 kg flour
• 120 grams of butter or lard
• 2 small cups of Olive oil
• 1 small cup of water
Filling:
• 8 chopped Chicken thighs
• 500 grams of peas
• 1 handful of small chopped spring onions
• 4 teaspoons paprika
• 4 teaspoons black pepper
• Salt to taste
• Olive oil
Elaboration
Put the pieces of chicken in a bowl. Sprinkle with salt; add two teaspoons of paprika, two teaspoons of black pepper, a little Olive oil and mix well. Put aside.
Put the peas in another bowl, add the spring onions, two teaspoons of paprika, and two teaspoons of black pepper, a little Olive oil and mix well. Put aside.
Put the flour in a bowl, make a depression in the middle and place in it the butter or lard, the Olive oil and the water. Knead well until the dough is very pliable. Put aside.
Turn on the oven and set to 170 ºC
Grease an oven tray.
For the pastry
Knead well, then with your thumb, make a depression in the middle of the dough, follow with the rest of your fingers opening up the dough in the form of a basket. Fill with the chicken and the peas, add a little Olive oil. Take a little more dough and using a roller, flatten some pastry, cut out a circle and place it on top of the filling. Join the edges of the pasty and top with your fingers and turn the edges over one another in a zigzag formation. Place in the pre-greased tray and bake for about one hour.
NB: If preferred, meat, lamb or fish can be used.
