FILLING • meat (pork or chicken) 1 kg • oil to taste • parsley to taste • pepper to taste • garlic to taste Cut the meat with a knife and season with oil, garlic, parsley and pepper. ASSEMBLY Roll out the dough with a rolling pin until a very thin dough is obtained. Make a few disks with a round cookie cutter. The bottom disk needs to have a larger diameter than the disk that will be used to close the panada. Add some of the seasoned meat to the disk. Top with the smaller disk. Wet the borders and seal them, pinching the borders to seal well. The sealing should recall embroidery. Bake at 180°C for 25 minutes. They can be served hot or warm. 41
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