Pardulas - Cheese Pastries Specific to Sardinia

To prepare a delicious recipe for stuffed pies, follow the detailed steps below, adapting the ingredients and preparation methods according to your preferences. We start by making the dough. Using semolina flour, combine it with lard and salt in a large bowl. Mix the dry ingredients with a fork to incorporate them well. After that, gradually add warm water, stirring continuously until you obtain a smooth and elastic dough. It is important not to add water all at once, but gradually, to control the consistency of the dough. Once you have a suitable dough, cover it with a clean towel and let it rest for 30 minutes.

Meanwhile, prepare the filling. You can use a variety of ingredients, such as cheese, minced meat, or vegetables. If you opt for a cheese filling, mix the cheese with beaten eggs, freshly chopped dill, and a little salt. If you prefer meat, sauté chopped onion in a little oil until golden, add the meat and your favorite spices, then let it cool. Once the filling is ready, roll out the dough on a well-floured work surface until it becomes very thin, about 2 mm thick. Using a glass or a cutter, cut out circles with a diameter of 6 cm.

On each dough circle, place a ball of filling, being careful not to overfill. Using a teaspoon, portion the filling evenly so that the pies are well filled but not overflowing. After adding the filling, fold the dough circles in half, covering the filling, and pinch the edges 8 times to seal them well. This step is essential to prevent the filling from leaking during baking.

Preheat the oven to 180°C. Place the pies on a baking tray lined with parchment paper, leaving space between them to bake evenly. Bake the pies for about 30 minutes or until they turn golden and crispy. Once they are ready, let them cool for a few minutes before serving. They are delicious both warm and at room temperature. These pies can be enjoyed as an appetizer or snack and are ideal for any occasion, bringing joy to festive tables or on ordinary days.