Traditionally made at Easter, these pies are now enjoyed all year round. They can be eaten hot or cold.

Makes 10 – 12 pies

For the pastry:

500g/1lb of plain/all-purpose flour
75g/2½oz of lard
1 egg yolk, beaten
125ml/4½fl oz of olive oil
125ml4½ of water
1 pinch of salt


For the filling:

500g/1lb of boned lamb shoulder, cut into small cubes
200g/7oz of sobrasada
100g/3½oz of streaky bacon, cut into pieces
150g/6oz of peas
½ teaspoon of pimentón dulce (mild smoked paprika)
1 pinch of black pepper
1 pinch of sea salt
dash of olive oil

Firstly, season the peas with oil, pimentón, salt and pepper.

Mix all the ingredients for the dough except the flour in a bowl. Add the flour little by little until you obtain a smooth dough, but do not knead excessively.

Take a small handful (about 75g/2½oz) of the dough and make a small pot with a base of about 10 cm/4” in diameter and a wall of 3-4 cm/1-1½”.

Place some peas in the bottom, then cover with a few pieces of bacon followed by sobrasada, lamb and finally a few peas again.

Roll some dough and make a round lid for the pot, folding and crimping the edges together.

Prick the lid with a fork so that the steam can escape and bake at 190ºc for about forty-five minutes until the pastry is golden.