Dough ingredients for 24 panadine -> 500 g semolina, 250 ml warm water, 100 ml olive oil, 1 teaspoon salt.
Filling ingredients for 12 -> 1 medium potato, 150 g sausage, half a sun-dried tomato, parsley, 1 clove garlic, 1 tablespoon oil.
Filling ingredients for 12 -> 1 medium potato, 3 artichoke hearts, half a sun-dried tomato cut into small pieces, parsley, 1 clove garlic cut into small pieces, a pinch of salt, and 1 tablespoon oil.
Method -> Make the dough by combining the ingredients and let it rest, wrapped in plastic wrap. Meanwhile, in a bowl, place the diced potato, crumbled sausage, and the remaining ingredients. In the other bowl, cut the artichokes into small pieces (clean the artichokes and soak them in lemon water first to prevent them from browning), then add them to the potato and other ingredients. Roll out the dough to about 3/4 millimeters thick. Use an 8-cm pastry cutter to form the bases, and a 6-cm cutter to form the caps. Take the base between your fingers and fill with the filling (about 2 or 3 teaspoons), then close the cap and form the hem or whatever closure you can. Bake at 180°C (350°F) for about 40 minutes, until golden brown!
Note: Traditional fillings vary; usually lamb is used instead of sausage, or eel! Another change I made is to the dough; tradition dictates using lard instead of oil (which I hate). In many areas of Sardinia, some people also add peas.
1 Comment
Dough ingredients for 24 panadine -> 500 g semolina, 250 ml warm water, 100 ml olive oil, 1 teaspoon salt.
Filling ingredients for 12 -> 1 medium potato, 150 g sausage, half a sun-dried tomato, parsley, 1 clove garlic, 1 tablespoon oil.
Filling ingredients for 12 -> 1 medium potato, 3 artichoke hearts, half a sun-dried tomato cut into small pieces, parsley, 1 clove garlic cut into small pieces, a pinch of salt, and 1 tablespoon oil.
Method -> Make the dough by combining the ingredients and let it rest, wrapped in plastic wrap. Meanwhile, in a bowl, place the diced potato, crumbled sausage, and the remaining ingredients. In the other bowl, cut the artichokes into small pieces (clean the artichokes and soak them in lemon water first to prevent them from browning), then add them to the potato and other ingredients. Roll out the dough to about 3/4 millimeters thick. Use an 8-cm pastry cutter to form the bases, and a 6-cm cutter to form the caps. Take the base between your fingers and fill with the filling (about 2 or 3 teaspoons), then close the cap and form the hem or whatever closure you can. Bake at 180°C (350°F) for about 40 minutes, until golden brown!
Note: Traditional fillings vary; usually lamb is used instead of sausage, or eel! Another change I made is to the dough; tradition dictates using lard instead of oil (which I hate). In many areas of Sardinia, some people also add peas.