Little Sardinian Pies Cooking Recipe – Timballo Scirdo Recipe
This is a recipe of Spanish origin {panadas), a survivor from the long Spanish occupation 0f Sardinia. It is the traditional dish of the towns of Oschiri, Assemini, and Cuglieri.
Serves 4
Preparation time: 45 minutes
Resting time: 30 minutes
Cooking time: 30-40 minutes
Ingredients
- Dough
- 2 oz. (50 g) lard, at room temperature
- 2 ½ cups (9 oz./250 g) durum
- wheat semolina flour
- Scant ½ cup (100 ml) lukewarm water (85°F/30°C)
- Salt
Pork stuffing (from Oschiri)
- 1 lb. 5 oz. (600 g) pork (loin)
- 2 cloves garlic
- A few sprigs of parsley
- ¼ cup (50 ml) olive oil
- ¼ cup (50 ml) white wine
- Salt, pepper
Lamb stuffing (from Assemini)
- 1 lb. (500 g) lamb (leg or shoulder)
- 14 oz. (400 g) potatoes, peeled, diced, and cooked
- 2 cloves garlic
- A few sprigs of parsley
- 4 dried tomatoes in oil, chopped
- ¼ cup (50 ml) olive oil
- ¼ cup (50 ml) white wine
- Salt, pepper
Beef and vegetable stuffing (from Cuglieri)
- 10 oz. (300 g) beef
- 2 cloves garlic
- A few sprigs of parsley
- 1 ½ oz. (40 g) artichokes, cut into quarters, then finely sliced
- ¼ cup (50 ml) olive oil
- ¼ cup (50 ml) white wine
- ¼ cup (1 ½ oz./40 g) fresh peas, cooked
- ¼ cup (1 ½ oz./40 g) small, fresh fava beans, cooked
- ¼ cup (1 ½ oz./40 g) black olives, pitted and chopped
- 1 pinch of saffron
- 1 pinch of nutmeg
- 2 sprigs of rosemary, stalks removed, chopped
- Salt, pepper
Cooking Method
Prepare the dough.
- Cut the lard (which should be at room temperature) into small pieces.
- Knead the flour with pieces of lard, lukewarm water, and salt, until well mixed and smooth.
- Cover the dough with plastic wrap and let rest for 30 minutes in the refrigerator.
Make the stuffing (to be adapted depending on the choice of recipe).
- For all three recipes, cut the meat into small cubes.
- Peel and chop the garlic.
- Remove the stalks from the parsley and chop.
- Mix the meat with the olive oil, add the garlic, wine, parsley, and any herbs or spices.
- Depending on which stuffing you have chosen, add the remaining ingredients in the list and season with salt and pepper.
- Leave for 30 minutes in the refrigerator.
Assemble the pies.
- Preheat the oven to 350°F (180°C).
- When the dough has rested, shape it into a large “sausage,” and cut four slices approximately 1 in. (2 cm) thick and four slices approximately ½ in. (1 cm) thick.
- Roll out the slices into rounds ¼ in. (5 mm) thick, the four largest to a diameter of 4 in. (8 cm) and the four smallest to a diameter of 2 in. (4 cm).
- Place a mound of stuffing in the middle of each of the larger rounds.
- Moisten the edges of the pastry with a little water.
- Cover with the smaller rounds and press the edges between your index finger and thumb to create a sealed, fluted border around the pies.
- You should have 4 small pies.
- Bake for 30 to 40 minutes.
- Serve the pies hot or cold.
Suggested food/wine match
- Agricola Punica Barrua—Isola deiNuraghi IGT
