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Pea pie

Pea pie

Pea pie (“panades de pésols)

I am increasingly interested in innovating with my own and unusual recipes, which is not easy; On the other hand, I also love to recover popular recipes of a lifetime. This is the case of the recipe that I am going to present to you: “empanadas de peas” (“os panades de pésols”), a wonderful Mallorcan dish, another classic of Mediterranean cuisine, which is eaten in its own country meals. Easter and whose tradition gives it a Jewish or Muslim origin, although it has now fully converted to Christianity. I have discovered that in these islands and also in the Spanish Levante, sweet or salty doughs are made, always with the same chemical composition: oil, flour and a liqueur (usually anise) or sweet wine for desserts; and oil, flour and beer or wine for the salty ones. These masses seem like a discovery to me because both can be filled with almost everything, with fabulous results and minimal difficulty.

As for the pea pie, which I will now tell you how I learned about its existence, it seems very unusual to me to make a pie only with peas, a sofrito of onion and a teaspoon of paprika from La Vera, and yet the flavor of the filling is impressively tasty; secondly, due to these coincidences in life, the discovery of this mass has come to fill a gap in this recipe book: the presence of a crunchy mass of oil and with a mixture available to the neophytes in the realization of masses. TO Sometimes, the kitchen and the music present many paragons, if you remember I already compared the versatility of chocolate with the music of Mozart; And, this dish seems to me similar to a musical amusement due to the reduced number of ingredients and the effect of these amusements: a fun, quick and creative recipe to surprise the diner with something unexpected and delicious.

I always find it interesting to tell you how I get to the recipes. When I told you about the Galician empanada, I told you that there were two types: the bread (perhaps the oldest and most authentic) and the gramada that usually has butter, which I personally find a little oily. For this reason, I have been looking for a pie dough for a long time, which, being crispy and flaky, is not made with puff pastry but with an “all-in-one” dough, that is, a simple mixture of ingredients with hardly any kneading and with a assured reliability. The ingredients must be, in addition, those that we always have at home.

And now I am going to briefly tell you how I got this recipe. I have already told you that after almost fifty years of having lost all contact with my “soul friend” from my childhood I have met her on Facebook and we have resumed our old almost like we could only have gone a week without seeing each other. It was a wonderful surprise, because we continued to share a common fund of experiences and feelings from one of the most crucial stages of the human being. The truth is that we live a thousand km. away but that is no obstacle to continue our old conversations and confidences. Personally, at this stage of my life, I have often felt uprooted when I felt that there were very few people left who were witnesses to that time in my life that I believed was lost forever. So the presence of my “soul friend” again is a godsend.

It is curious because, after so many years, we chatted about the divine and the human, sometimes about distant people of whom I have lost all track, and in these long talks events, traditions and all kinds of anecdotes intersect, which always They lead to our childhood life, and that, in contrast to the current one, are unique and even difficult to understand for mentalities of later times. Actually, we speak “forwards and backwards”, which supposes that the present continually takes us back to the past; my friend very effectively uses contextual clues to remind me of people and objects buried in my mind; like this: “so-and-so is the grandson of the one they called” the Catalan “and who married one who first lived in X and then emigrated, and within years returned and started a business”. Of all this information, perhaps, I only remember what “was the grandson of …”. Well, in one of our endless chatter, a pea pie (yes, a pea pie) came out from a person recognized as a magnificent cook, who had learned it in Mallorca where he had lived. Suddenly the unusualness of the filling aroused in me a great curiosity, increased by the praises that my friend made of this dish. So, neither short nor lazy, I went to the Internet where I found it right away as a popular Mallorcan recipe, known as “panades de pesóls” (“pea empanadas”). In other times they were cooked in all the houses to celebrate Easter week, although now they are sold in all pastry shops. The originals were peas, but today they are made of all kinds of products (meat, chicken, lamb, sausage, boiled egg, etc.) but seasonal peas are essential. It seems that the authentic ones were made as individual cylindrical dumplings and stuffed with anything, although the large empanada is rectangular and very thin. (Photograph from Wikimedia Commons, with permission to reproduce).

I think that very soon I am going to make it with bonito, tomato and bell peppers, which will be great.

I am going to offer you the recipe of Rowing Espinosa in his blog Llimaverde, And from here I want to thank you for this wonderful recipe.



200 g. fresh (or frozen peas that must be of very good quality)

2 onions or chives

1 teaspoon of paprika from La Vera

oil for the sofrito: 5 tablespoons


Optional: 1 or 2 cooked


500 g. Of flour

1 glass of beer water

1/2 glass of sunflower oil


beaten egg to paint the dough

(You will have plenty and you can freeze the dough for some dumplings)

Preparation of the dough:

one. Mix the oil, beer, flour and salt in a bowl:

2. You can knead manually until the dough comes off easily, taking care that it is not hard, or you can do it in the mixer with the kneading hook, which is what I have done. With a mixing of 3 or 4 minutes you will get a fine and smooth kneading, which you will let rest for half an hour:

3. Here you have the result of the kneading, where the dough comes off very easily:

Preparation of the filling:

4. Fry the onion and when it is starting to get tender, add the peas and cook everything together for about 15 minutes:

5. After that time, everything will be tender and you can add the paprika, already with the fire turned off so that it does not roast:

6. Mix everything well and add a cube and then boiled egg (or 2) minced and let cool. The filling should be cold when you put it in the empanada:

7. We can already stretch the dough to place it in the bottom of the mold. If any hole appears, do not worry at all, you put a patch with a little bit of dough, and it will not be noticed at all. This empanada is very thin, so make the layers very thin:

8. Now you can spread the filling evenly:

9. Next, make another layer to cover the pie and you paint it with beaten egg, in a 200º to 190º oven, depending on your oven:

10. There you have this magnificent empanada, well cooked from above and from the bottom, and with an ideal thickness to eat it by hand on the beach or in the country:

12. The presentation is very professional and attractive, but its unique flaky texture and the aromatic flavor of fresh peas make it an unbeatable dish:

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