Panada is a traditional Sardinian enclosed pie with a sturdy yet tender pastry shell and a filling that cooks in its own juices. Variations exist across the island, including lamb, eel, pork, potatoes and vegetables. This version uses lamb and potatoes, a classic combination that demonstrates the technique clearly. The pastry must be strong enough to contain moisture while remaining pleasant to eat after baking. Ingredients Serves 6 • For the dough: 3 cups (390 g) all purpose