Panadons (pasties)

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Panadons (pasties)

Traditionally, ‘panadons', a type of pasty with various fillings, were only made at Easter as meat substitute, but nowadays they can be found all year round in many towns in the Lleida province.

  • Panadons (pasties)
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A dough is made of flour, water, potato and oil, left to rest, and made into a pasty-type envelope which is baked stuffed with various ingredients, depending on the chef's taste (courgette, apple, blanched spinach, etc.). Some chefs also add a drizzle of oil or aniseed, depending on the filling. These pasties can be made both sweet and savoury.

Category: Bread and pastry.
Characteristic of: Garrigues, Noguera, Pla d'Urgell, Segarra, Segrià, Urgell
Complementary information:

They are usually found in bakeries in the Lleida region, particularly around Easter.

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