Name: Panada d’agnello e maiale (Lamb and Pork Pie from Sardinia)
Yield: Serves 8
Cuisine: Italy
Ingredients: ½ cup unsalted butter, melted; 8 to 12 filo sheets; Salt and freshly ground black pepper; ½ pound boneless pork shoulder, trimmed of excess fat and cut into ½-inch pieces; Olive oil for browning; 1 pound boneless lamb shoulder; trimmed of excess fat and cut into ½-inch pieces; ½ cup meat stock; 6 olive oil-packed sun-dried tomatoes, cut into strips or chopped (about ½ cup); 2 tablespoons minced garlic; 2 tablespoons chopped fresh flat-leaf parsley

Preparation info

Serves
8

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This rich and savory pie may be formed into individual portions, in the impanada style, or into a single large pie. The traditional dough is rolled very thin, almost like filo, so rather than suggesting that you struggle with making this strudel-type dough, I have suggested buttered filo as an easy and successful alternative.

Ingredients

Olive oil for browning
1 pound boneless lamb shoulder; trimmed of excess fat and cut into ½-inch

Europe
Italy
Main course
Pie
Sardinia
Mediterranean

Method

Place a large sauté pan over high heat and film the bottom with olive oil. Working in batches, add the lamb and pork and brown on all sides, adding oil as needed and seasoning with salt and pepper as you turn the meat. Each batch should take 8 to 10 minutes. As each batch is ready, use a slotted spoon to transfer it to a plate.

When all the meat has been browned, return it to the pan ov

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Ingredients

Method

Part of