Here's another snacky number that packs a punch of flavour. Though using pork lard in the pastry might turn some people off makes for a fabulous crust.  But if you're squeamish go the butter route instead. Serves 4.

Panades

INGREDIENTS: ​

• 500 gr flour
• 125 gr pork lard or butter
• 60 ml olive oil
• 125 ml water
• 1 egg yolk
• 800 gr boneless lamb
• salami
• 350 gr peas
• paprika
• black pepper
• salt
• oil

METHOD:

1. Cooking the peas in a pan with water for about twenty minutes.
2. In the meantime, seasoning the meat with salt, pepper and olive oil.
3. Adding the salami and mix everything.
4. When the peas are cooked, draining and seasoning with the paprika, setting them aside and preparing the pie.
5. Kneading the flour with the pork lard or the butter, the oil, the water and the egg yolk until you get a soft dough that won’t stick to your hands.
6. At this point using the baking paper and forming discs the size of a CD, on which the individual panades will be placed, and also preparing the pan for the oven.
7. Once you have prepared ten discs, separating a piece of dough about the size of a ball, approximately 50 gr and then another piece smaller than about 20 gr.
8. With your hands, creating the pie as a kind of bowl using the larger ball, with high edges, and placing it on the paper disc.
9. Fill it with a little peas and a little meat up to the upper edges.
10. Then preparing a disk with the smallest ball to cover the pie.