Panades (Mallorcan Stuffed Hand Pies)

Name: Panades (Mallorcan Stuffed Hand Pies)
Total time: 120 min
Yield: 6-8 Panades
Ingredients: 1⅓ cups olive oil; 1 cup water; 4-5 cups of flour; 1 teaspoon fine sea salt; 1 pound ground lamb; 1 cup peas; 4-5 scallions, thinly sliced; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon paprika; ¼ cup olive oil

Family Journey

Toledo, SpainCapadepera, MallorcaColumbia, MO

Capadepera, MallorcaBarcelona

When Cristina Sussman-Marcos was 2 years old, her family moved from the Spanish island of Mallorca to Missouri for her mother’s teaching position at a local university. Despite growing up in the American heartland and having family roots in Toledo, Cristina says the culture she was raised in was Mallorcan. She knew her family was Jewish, but they weren’t observant and much of the culture she knew was Catholic — she celebrated her Name Day every year, the day of the saint she’s named after, Saint Christina.

The first Jewish families arrived on the island as early as the 2nd century (some sources point to later dates). But in the early 15th century, they were forced to convert to Catholicism — decades before the Spanish Inquisition of 1492. Jews who converted and remained on the island were known as xuetes, which comes from xueu, the local word for Jew, but may also descend from the word for lard since those who converted were forced to eat pork to prove they had abandoned Judaism.

In Mallorca, there are 13 (some sources say 15) last names that distinguish historically Jewish families, but some who practice religious traditions, do so quietly. “It was very odd to move to the States and have Jewish friends that were very openly Jewish — that was very different from how I grew up,” Cristina explains. For her, being Jewish was about the music her family listened to and dishes they ate.

Passovers in Missouri were spent watching “The Prince of Egypt” and eating panades, savory Mallorcan hand pies in the shape of small lidded pots. “Mallorcan Jews created this iconic look for their panades as a Shabbat food, where they could be popped into the oven before sundown on Friday until the next day,” Cristina explains. Despite being made with flour, they became a tradition for Passover. (Renditions made with lard are also an Easter specialty on the island.)

When Cristina’s family moved back to Mallorca when she was a teenager, she started to explore her Jewish heritage more deeply. Knowing that her name has a strong connection to Christianity, she sought out a database of names from the period of Al-Andalus and adopted Astera as a second name for herself. She learned Ladino and began writing poetry and a children’s book in the language. “I'm working really hard to keep that alive,” she says.

Cooking notes: “The fillings for panades change depending on one’s liking, the holiday that’s just around the corner, the time of the year, and even the different towns across the island,” Cristina explains. In her family, they typically make the dough with milk. We’ve tested and published the recipe with water so it can be made kosher.

This recipe comes from “Tlaim: The Patchwork Cookbook,” a grassroots project dedicated to celebrating the ethnic and racial diversity of the Jewish community. With over 70 delicious recipes and stories, Tlaim centers underrepresented Jewish identities such as Jews of color. Follow Tlaim on Instagram and sign up to be notified of the release of the cookbook, which is made in collaboration with non-profit Be’chol Lashon. Explore more recipes from Tlaim here.

Ingredients

Yield: 6-8 Panades

For the dough

1⅓ cups olive oil
1 cup water
4-5 cups of flour
1 teaspoon fine sea salt

For the filling

1 pound ground lamb
1 cup peas
4-5 scallions, thinly sliced
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
¼ cup olive oil

SidesAppetizersMeat Baking ProjectsShabbatWestern Europe

Preparation

Step 1

Preheat the oven to 375°F.

Step 2

Make the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, combine the olive oil and milk.

Step 3

Gradually add the dry ingredients to the wet ingredients, one cup at a time, mixing by hand until a malleable dough forms.

Step 4

To check the dough consistency, take a small piece (about the size of a ping pong ball) and roll it into a ball. With your palm, flatten the dough and then shape it into a small bowl. If the bowl holds its shape without drooping, the dough is ready. If it droops, gradually add more flour to the bowl until the dough is slightly firmer.

Step 5

Make the filling: Place the lamb in one bowl and the peas and green onions in another small bowl. Divide the salt, pepper, paprika and olive oil between both bowls. Mix to combine.

Step 6

Assemble the panades: For the base, break off a portion of dough roughly the size of your fist and roll it into a ball. Place the dough ball on a small piece of parchment paper. Using your thumb, press a hole into the center, about halfway down, to begin shaping a bowl. Use your thumb and fingers to gently pinch and thin out the sides, rotating as you go. Continue pinching until the bowl has an even thickness (about ¼ inch). Avoid making the walls too thick, as this can result in undercooked dough.

Step 7

Once a bowl is formed, spoon in the lamb mixture, filling the base. Add the pea and green onion mixture, wedging them into any gaps, but avoid overfilling.

Step 8

To make the lid, take a smaller portion of dough (about the size of a ping pong ball) and flatten it with your hands. Stretch it slightly to form a thin, even cover. Place the lid over the filled panada and pinch the edges together all the way around to seal.

Step 9

Use your thumb and index finger to pinch a small section of the edge. Move slightly to the right and fold the next section over the previous pinch, pressing firmly to seal. Repeat around the entire rim, creating uniform pleats. When you reach the starting point, tuck the final pleat under the first one and press firmly.

Step 10

Arrange the panades on a parchment-lined baking sheet, spacing them about two inches apart. Bake for 50–60 minutes, or until golden brown. Monitor closely toward the end of cooking time, as baking time may vary depending on size and thickness. Remove from the oven once golden to prevent the filling from drying out.

Step 11

The panades can be enjoyed piping hot, at room temperature, or straight out of the refrigerator after chilling.

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