Spinach, pumpkin and pine nut panadons
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free y 6 más Indicative dietary requirements
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Recipe characteristics
Appetiser · Starter
Appetiser · Lunch
1 to 2 hours
Ingredients
＋ Añadir a un menú- Water 225 ml
- Extra virgin olive oil 50 ml for dough and 30 ml for filling and finishing 80 ml
- Plain flour 400 g for dough and up to 100 g for rolling 500 g
- Salt 5 g for dough and 2 g for filling 7 g
- Spinach washed and thoroughly dried 300 g
- Pumpkin very thinly sliced 350 g
- Raisins 50 g
- Pine nuts 40 g
- Sugar for the pumpkin-filled pieces 20 g
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Method
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Mix the water with 50 ml olive oil and 5 g salt. Gradually add 400 g flour and knead for 5 minutes. Divide into six balls, cover and rest for 20 minutes.
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Slice the pumpkin very thinly. Pick over and thoroughly dry the spinach, then divide both fillings to make two spinach, two pumpkin and two mixed panadons.
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Use the remaining flour to roll each ball to about 3 mm. For the spinach panadons, divide the spinach, raisins, pine nuts, some of the remaining 2 g salt and a little of the remaining oil. For the pumpkin ones, add pumpkin, sugar and oil. Combine both fillings in the mixed panadons and use the remaining salt and oil.
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Fold the dough over each filling, seal the ends securely and place all six pieces on lined trays. Preheat the oven to 220°C.
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Bake for 12–16 minutes until the pastry is golden and crisp. If the surface looks dry halfway through, brush it with the oil reserved for finishing.
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