Sa Panada

Ingredients

• For the crust: For the crust:
• 2 cups (240g) all-purpose flour 2 cups (240g) 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) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 pound (450g) ground meat (beef, pork, or a combination) 1 pound (450g) ground meat (beef, pork, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 tomato, diced 1 tomato, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold, cubed butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, cook the ground meat over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Add the diced potatoes and tomato to the skillet, along with the dried oregano, dried thyme, paprika, salt, and pepper. Stir well to combine all the ingredients. Cover the skillet and cook for about 10 minutes, or until the potatoes are tender.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles or squares of dough, depending on your preference and the size of the hand pies you want to make.
7. 7.
   Place a spoonful of the filling onto one half of each dough piece, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
8. 8.
   Place the hand pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and let the hand pies cool for a few minutes before serving. Enjoy Sa Panada warm or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking throughout the filling.
• Ground meat — Use a combination of beef and pork for a flavorful filling. You can also use just one type of meat if preferred.
• Dried herbs — If you have fresh oregano and thyme available, feel free to use them instead of dried herbs. Use double the amount of fresh herbs compared to dried.

Tips & Tricks

• For a vegetarian version, replace the ground meat with a mixture of cooked lentils and mushrooms.
• Experiment with different spices and herbs to customize the flavor of the filling according to your taste preferences.
• Serve Sa Panada with a side of fresh salad or pickled vegetables for a refreshing contrast.
• These hand pies can be made ahead of time and reheated in the oven before serving.
• If you prefer a lighter crust, you can use a combination of all-purpose flour and whole wheat flour.

Serving advice

Serve Sa Panada as a main course accompanied by a side salad or roasted vegetables. Alternatively, they can be enjoyed as a snack or appetizer during gatherings or picnics.

Presentation advice

Arrange the Sa Panada hand pies on a platter, allowing the golden crust to showcase its flaky texture. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for an added touch of color.