This Sardinian “pot pie” is full of lamb and potatoes. The actual star, although, is the crust which superbly soaks up the savory juices of the stuffing.
Sardinian “Panada” | Italian Lamb & Potato Pot Pie Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
Makes one 9-inch pie.
For this recipe, you’ll need:
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4 1/8 cups (500g) semolina flour
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5.5 tbsp. (65g) lard
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Salt
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1.5 lbs (680g) russet potatoes
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1.5 lbs. (680g) lamb shoulder or leg meat, reduce into massive chunks
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4-5 sun-dried tomatoes, chopped
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1 clove garlic, diced
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Chopped parsley to style
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Recent black pepper
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Additional virgin olive oil
In a mixing bowl, knead the flour, lard, 1.5 tsp. (8g) salt and 1 cup (240ml) water collectively into a fair dough. Wrap it in plastic wrap and let the dough relaxation at room temperature whereas making the stuffing.
Peel the potatoes and reduce them into large chunks. Soak the potato items in water whilst you reduce the lamb meat into massive chunks. Historically the meat is left in very large items, however you possibly can reduce them a bit smaller should you desire.
Drain the potatoes and, in a big bowl, mix them with the lamb, sun-dried tomatoes, garlic, and chopped parsley to style. Sprinkle the meat/potatoes generously with salt and pepper, then them once more with a drizzle of olive oil.
Preheat an oven to 395 levels F (200 C). Moist a big sheet of parchment paper and squeeze out the surplus, then use the paper to line a 9-inch springform pan.
Reduce about 1/3 of the dough and put aside, wrapped in plastic Dusting with flour as vital to forestall sticking, roll out the remaining 2/3 of the dough till it’s sufficiently big to drape into the pan with some overlap. Achieve this, and gently press it into the corners of the pan.
Fill the pie with the meat and potatoes. Roll out the remaining dough and drape this excessive to cowl the pie. Trim the sides and roll them inward to seal the crust. Reduce a small slit within the high of the pie and bake for 25 minutes. Decrease the warmth to 355 F and bake an additional hour.
Carry some water to boil. After the pie has baked, take away it from the oven and brush the highest crust calmly with the recent water. Bake an additional 5 minutes. Let the pie cool for a couple of minutes earlier than eradicating the springform mould and serving.
Buon appetito!
