Panada Of Lamb And Pork

Preparation:

Preparation: Cut the meat into small pieces, brown them in a little oil, then drain. Mix the flour with the lard and a pinch of salt, using a little warm water if necessary. Roll out the dough with a rolling pin and line a 25/30 cm diameter round pan with two thirds of the dough. Arrange the meat and sprinkle with garlic, parsley and finely chopped tomatoes. Sprinkle lightly with oil, salt and pepper, close with the remaining pastry and seal the edges. Place in a hot oven and cook for 90 minutes. You can also use kid meat and add artichokes and raw peas, pieces of ham and/or aromatic herbs to taste.