Panada D’Agnello e Maiale

Lamb and Pork Pie


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This sustaining meaty pie from the Veneto countryside can be made with many different kinds of meat, ranging from kid - which is used together with artichokes, peas, ham and fresh herbs in the springtime - to chunks of horsemeat for a much richer and more substantial dish. In all cases, the meat tends to stay quite chewy, so make sure it is cut into quite small pieces before beginning to prepare the rest of the dish. It is also good served cold, and makes for an excellent addition to a picnic spread.


  • 500 g/ lb lamb
  • 200 g/7 oz pork
  • 45 ml/3 tbsp olive oil
  • 300 g/10 oz/ cups plain/all-purpose white flour, plus extra for dusting
  • 50 g/2 oz/¼ cup pork dripping or lard/white cooking fat
  • 5 ripe fresh tomatoes, peeled and deseeded, chopped finely
  • 1 garlic clove, peeled and chopped finely
  • 45 ml/3 tbsp chopped fresh flat leaf parsley
  • salt and ground black pepper


  1. Trim the lamb and pork carefully, then cut into even dice-sized cubes.
  2. Heat 30 ml/2 tbsp of the oil in a wide pan and fry off the meat until it is well-browned all over. Remove from the heat and tip the meat into a sieve or strainer to drain until required.

  3. Preheat the oven to 200°C/400°F/Gas 6.
  4. Tip the flour on to a work surface, make a hollow in the middle with your fist and add the dripping or lard.

  5. Gently knead together the flour and fat with your fingers to make a smooth ball of dough, adding a little tepid water if necessary. Wrap the dough in clear film or plastic wrap and leave it to rest for about 10 minutes in the refrigerator.

  6. Cut off two-thirds of the dough and roll it out as thinly as possible on a floured surface. Use this to line a 25 cm/10 in shallow cake tin or pan or pie dish.

  7. Put the browned-off meat in the lined dish, cover with the chopped tomatoes, garlic and parsley, season with salt and pepper, sprinkle with the remaining oil and cover with the remaining dough.
  8. Seal the edges of the pie carefully, then pierce the top with a skewer here and there to let the steam escape during cooking.
  9. Bake in the oven for about 90 minutes, then serve.