“Empanadas” (pies, locally “panades”) are typical at Easter time and a common element in Majorcan cooking.
“Empanadas” (pies, locally “panades”) are typical at Easter time and a common element in Majorcan cooking. They were traditionally made and eaten with the family on Easter Saturday and Sunday following the same recipe passed down through the generations. They are now sold year-round in bakeries.
The “empanadas” can be filled with different ingredients. The most common are Easter lamb or meat and peas. Another option is to make them with dogfish.
Typical sweets at this time include “robiols/rubiols” (pastries). In comparison to round “empanadas”, “robiols” are much longer. The typical filling is pumpkin jam although ricotta or cream can also be used. Other popular sweets include “crespells” or sweet biscuits.
Bon appétit! Bon profit!