Country of Origin - Italy
Preparation Time40 minutes
Cooking Time2 hours
Tags traditional sardegna vegetarian aperitivo


Panadinas are similar to empanadas in concept: a shell made of bread around a yummy filling. Most of southern Italy was under Spanish rule for centuries and so many dishes have a common origin.
Panadas can be fairly large, but here we show small ones, that can be served as a snack, appetizer or with an aperitivo at a party.

Nutrition Facts
Per 249 g Serving Size
Amount Per Serving
494 kCal
Calories from Fat
% Daily Value*
Total Fat
16.3 g
Saturated Fat
5.5 g
58.4 mg
1824.9 mg
Total Carbohydrates
71 g
Dietary Fiber
6 g
1 g
13 g
Vitamin A    1% Calcium    7%
Magnesium    20% Iron    25%
Vitamin C    49% Potassium    19%
Vitamin D    0% Folate    50%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
White wheat flour,all-purpose,enriched,bleached 5 oz
Enriched semolina 5 oz
Lard 2 oz

You can substitute it with Butter, or with vegetable oil or margarine for vegan

Sun-dried tomatoes 4 1 pieces
Potatoes 7 oz
Artichokes 7 oz

Artichoke hearts, cleaned. If you can find them fresh great, otherwise get the frozen one, NOT the ones preserved in oil

Table salt 3 Teaspoons (1/2 fl oz)
Garlic 1 clove
Fresh parsley 1 oz
Tap water 1/2 cup (4 fl oz)

This is approximate, the amount of water depends on the flower you're using. If the dough looks dry and too tough, use a little more.

Olive oil 2 Teaspoons (1/3 fl oz)
For the Glaze
Whole egg, raw 1

Recommended Ingredients and Equipment

1 Prepare the ingredients: wash, dry and chop the parsley, peel and chop the garlic, peel and wash the potatoes, cut and clean the artichokes. If using frozen artichokes, make sure you give it enough time to defrost.
2 Prepare the dough. Mix the flour, the semolina, the fat of your choosing (lard, butter, etc), one teaspoon of salt, and the water. I use a mixer, but of course by hand is fine. If working by hand, make a mound in the center, add the water and slowly incorporate the flour/semolina. Mix it thoroughly till uniform, then wrap it in film and put it into the fridge to rest.
3 Dice the potatoes and also cut the artichokes in small pieces. Also, cut the sundried tomatoes. All the ingredients at this point should be prepared like in the picture.
4 Put two tablespoon of olive oil on a large skillet over medium heat, and put in the potatoes, the artichokes and the garlic, plus half teaspoon of salt. Let it cook for about 10/15 minutes, stirring occasionally so it cooks evenly, until the potatoes and artichokes are softer but not completely cooked - they will finish cooking in the oven. Stir in the chopped parsley, mix it and set aside to cool.
5 Once the potatoes and artichokes have cooled, roll the dough, with either a machine or by hand with a rolling pin. It should be fairly thin, like a lasagna. Take two round cookie cutters - or two round glasses - one slightly smaller than the other, and cut out pairs of discs. The bigger one is the base and the smaller one will work as the top.
6 Put a scoop of filling in the base, then put the cover on top.
7 Stretch and join the dough, pinching it on the side, folding it in, to form little cakes.
8 They should look like this at the end. You'll see the first is hard, then it gets easier!
9 Continue till you're out of ingredients. Worth niticing is that you roll the dough too thin, you'll end up not enough filling, if you roll it too thick, you won't have enough discs! While you're preparing the panadinas, heat up the oven to 360F.
10 place the panadinas on a baking tray, covered with either parchment paper or a silicone mat. Beat an egg, and using a brush, spread it on top of the panadinas.
11 Put in the oven, bake for about 40 minutes, or till golden brown. Enjoy as snacks, appetizers, or as a side!