panades

Panades are a type of savory pastry traditional to the Catalan-speaking regions of Spain, especially the Balearic Islands and the Valencian Community. They are similar to empanadas or turnovers: small, hand-held pastries that enclose a filling in dough and are then baked or fried.

The name panades (and the related term panada) comes from the regional word for a filled pie or pastry. The pastries can vary in shape and size, but they share a common method of preparation: a dough is rolled out, a filling is placed inside, the dough is folded and sealed, and the parcels are cooked until golden.

Fillings for panades are diverse and reflect local ingredients. They may feature fish or other seafood, meat, or vegetables. Common components include onions, peas, chickpeas, or other vegetables, combined with precooked fillings to ensure the pastry cooks evenly. The dough is typically made from flour, water, olive oil or sometimes lard, and salt, resulting in a crisp exterior and flavorful interior.

Panades are widely enjoyed as a snack or light meal in their regional contexts. They appear in markets, home cooking, and festive occasions, illustrating the communal and everyday relevance of this pastry tradition.

See also: empanada, turnover, filled pastry.