Panada of lamb and pork
Instructions
Cut the meat into small pieces, fry them in a little oil, then drain.
Knead the flour with lard and a pinch of salt and drain if necessary with a little warm water.
Roll out the dough with a rolling pin and two thirds of the browse line a round cake Pan 25/30 cm in diameter.
Arrange the meat and sprinkle with garlic, parsley and finely chopped tomatoes.
Sprinkle lightly with oil, salt, pepper, close with the remaining pastry and seal the edges.
Put in hot oven and bake for 90 minutes.
You can also use kid flesh and add to taste, artichokes and peas raw, pieces of ham and/or herbs.
