Mixed Meat and Olive Panadas.
A trip to Sardinia isn’t complete without tasting the Panadas, true pastry treasures that enclose the flavorful heart of the island.
Panadas are not just a dish, but an ancient tradition, which varies from town to town. Their typical closed and sealed shape is designed to preserve all the aromas and to be easily carried: perfect for a packed lunch or a picnic!
Today I propose the version I learned from someone living on this wonderful island, a rustic and delicious filling that immediately won me over.
We used a rich and succulent filling made with mixed meat (beef and pork, or lamb depending on your taste) enriched with the intense and briny notes of black olives. It’s a combination of flavors that celebrates the authenticity and generosity of Sardinian cuisine.
If you love unique dishes, rich in history and with an unmistakable scent, these Panadas with meat and black olives will immediately transport you to the landscapes and aromas of Sardinia.

You might also be interested in other regional recipes:

Difficulty: Easy
Preparation time: 50 Minutes
Portions: 23 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for Panadas

With these amounts, you will get about 23-25 panadas, depending on the size you make them.

10.5 oz remilled durum wheat semolina (Or all-purpose flour)
6 tbsp butter (Or lard)
1 clove garlic (If you like)
10 tbsp water (About, adjust as needed)
1.1 lbs pork sausage meat (Or mixed beef/pork)
to taste salt
7 oz black olives (Pitted)

Steps for Panadas

Let’s start with the meat. Take a pan and add a splash of oil with a garlic clove, if you like.
Cook the meat with the chopped olives for a few minutes; 3/4 minutes will suffice.
In a bowl pour the semolina, salt, and butter. Begin to pour the water slowly. Knead well with your hands, or with a stand mixer, until the dough is compact and soft.
Once the dough is ready, roll out the sheet.
For the base dough create the discs: you’ll need a glass or a pastry cutter of 4 inches. For the cover disc you’ll need a glass or a pastry cutter of 2.75 inches.
Take the large disc and place the meat and olive mixture in the center. Place the small disc on top and start to pinch the edges inward to securely seal.
Once all the panadas are prepared…
Bake at 375/390°F for 20-25 minutes, or until golden. Let them cool for a few minutes and your Panadas are ready to enjoy.