Baden-style Panada

Ingredients

In the Baden-style Panada, we have adapted the traditional Spanish panada to incorporate the unique flavors and ingredients of Baden cuisine. While the original Spanish panada typically uses ingredients like chorizo and paprika, we have replaced them with Baden's renowned Black Forest ham and regional wine. This adaptation adds a distinct smoky flavor and a touch of sweetness to the dish, perfectly complementing the rich and hearty filling. We alse have the original recipe for Panada, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) beef or pork, diced 1 pound (450g) beef or pork, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1/2 cup (75g) Black Forest ham, diced 1/2 cup (75g) Black Forest ham, diced
• 1/4 cup (60ml) Baden wine (such as Riesling) 1/4 cup (60ml) Baden wine (such as Riesling)
• Salt and pepper to taste Salt and pepper to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 24g (Saturated Fat: 12g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the diced beef or pork and cook until browned. Remove the meat from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Return the cooked meat to the skillet and add the dried thyme, dried rosemary, diced Black Forest ham, and Baden wine. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and let the filling cool.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to line a pie dish. Transfer the dough to the pie dish and press it gently into the bottom and sides.
8. 8.
   Pour the cooled filling into the pie crust and spread it evenly.
9. 9.
   Roll out the remaining dough and cut it into strips. Create a lattice pattern on top of the filling by weaving the strips over and under each other.
10. 10.
    Brush the top of the pie with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Black Forest ham — Use a high-quality Black Forest ham for the best flavor. If unavailable, substitute with smoked ham.
• Baden wine — Choose a Baden wine with a slightly sweet and fruity profile, such as Riesling or Müller-Thurgau.

Tips & Tricks

• For a richer flavor, marinate the diced meat in Baden wine overnight before cooking.
• Serve the Baden-style Panada warm with a dollop of sour cream or crème fraîche for added creaminess.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• If you prefer a vegetarian version, substitute the meat with mushrooms and add extra vegetables for a flavorful vegetarian pie.
• Leftover Baden-style Panada can be refrigerated and reheated the next day for a delicious and convenient meal.

Serving advice

Serve the Baden-style Panada as a main course accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a hearty appetizer or a delicious picnic treat.

Presentation advice

Present the Baden-style Panada on a rustic wooden platter, allowing the golden crust and lattice pattern to be showcased. Garnish with fresh herbs, such as parsley or thyme, for an added touch of color.