While the shop windows of Barcelona become an authentic museum with its Easter monkeys loaded with color and multiple forms on the island of Mallorca, the indisputable protagonists of Easter are, with the permission of the crespells and robiols (the sweet face), the empanadas. They are prepared almost a month before the holidays (although this depends on each house), since they require work and several hands to prepare a good assortment for the Sunday feast. Because if there is something that one can not afford that day is missing empanadas, whether sweet or salty. Although that day is going to be a good binge based on lard, the essential ingredient of any of the recipes mentioned.

Stuffed with lamb and sobrasada meat, pea with artichokes and camaiot or monkfish with bechamel – although they are an innovation, they are an authentic bocatto di cardinale, the most consumed empanadas are those of meat. Although we can find them in many ovens throughout the year, they are rather typical during the Easter holidays.

Tasty and (very) forceful-precisely because light is not-, today we bring you a recipe so that the most cooks can prepare them at home. Now, if you are one of those in the kitchen who only go to the kitchen to get beer from the fridge, here are several addresses in Palma de Mallorca where you can get them:

Forn d’es Racó, C/ Bonaire, 4.

Forn Fondo , Carrer de la Unió, 15

Fornet de la Soca, Carrer de Sant Jaume, 23.

Can Pomar, C/ Manacor, 3

Forn Reina Maria Cristina , Carrer de la Reina Maria Cristina, 69.

-Recipe for Meat Empanadas-

Ingredients for the dough:

• 1.100 g of flour
• 300 g of shortening
• 3 cups (de café) of orange juice
• ½ cup of olive oil
• Sherry

Ingredients for the stuffing:

• Lamb meat cut into pieces not too small
• 2 or 3 pieces of sobrasada cut into small pieces
• 2 or 3 pieces of bacon cut into pieces
• Pepper
• Salt
• A splash of oil

Instructions:

1. Make a hole in the flour, add the butter, the orange juice and the sherry and knead.
2. When all is mixed add the oil and knead again until a homogeneous and smooth mass is obtained.
3. Once the dough is ready, select a portion of dough (about 80 g), round and form a kind of bowl where the meat will be introduced.
4. Spread the dough with a rolling pin and cut out a circle so that you can later close the pie.
5. To make the filling, mix all the ingredients and season with a little pepper and salt and a little oil.
6. Once everything is well mixed, fill the dough bowls and cover with a small bead so that everything is well sealed and no ingredients are protruding.

Text: Ana María Clemente.

Photos: Magdalena Puigserver.