(English version)

These pies are typical over Easter and Christmas holidays and are considered one of the masterpieces of the Mallorcan cuisine. They can be made in various sizes, it depends how big they are, can be served as a dinner and if we made them smaller can be served in a finger buffet.
These pies are usually stuffed with meat and peas but they can also be stuffed with fish, and as a curiosity, at least in Palma and other places in Mallorca, there are who make the dough sweetie, adding a little sugar to this.

To start, here are the ingredients we need to make about 18 medium meat and pea pies (about 7 cm. in diameter).

For the dough:
- 125 g. butter
- 1 kg. integral or plain flour
- 2 medium cups of oil
- 1 medium cup of warm water

For the filling:
- 1/4 boneless leg of lamb and cut into cubes
- 1 kg. peas (can be frozen)
- Salt to taste
- Red paprika to taste
- Black pepper to taste

Preparation

The first thing to do is clean and cut the meat into cubes. We put in a bowl and add the salt, paprika and pepper. As we will now prepare the dough for pie, we put the meat aside until it’s time to put it inside.

We put the peas in another bowl. We add some salt, paprika and pepper to taste and put them aside for later too.

Now let’s make the dough pies. Put the flour in a large bowl and add the butter, oil and warm water. With your fingers we have to go crushing the butter and knead everything together until the dough is ready (it must be a compact dough).
Then take a piece of dough the size of a medium egg and knead it slightly. We make a  egg shape  and put it on a piece of white paper (for easy moving the pie). We spread a little olive oil which will be aside  in a cup on the thumb,  and we make a hole in the dough. Let this hole enlarging gradually tightening the walls and the base of the pie, turning the dough and paper at the same time. Once the base of the pie is made, stuff in half with pieces of meat …and the other half with peas. [Read more...]