Formatjades de carn (a last Easter recipe)

Hey pixels!! Today I’m breaking some rules here, at my blog. The first one is that, for the first time, I’m publishing a recipe that contains meat. Sorry, vegetarians and vegans!


And, of course, I’m talking about Easter after Easter. I mean, we make this pastries before Easter, but I’m publishing the recipe today. Sorry for everything, my happy pixels. Actually, if you’re interested, you can make this savoury pastries all year, not just for Easter.


Really, I don’t know how to make this recipe vegetarian. But if someones finds out how, please, let me know. I want to share it with you just because we make them every year; we meet at my grandma’s house to cook this savoury pastries. Like a kind of tradition, you know. It’s that what I want to share: how beautiful is to cook and spend time with your loved ones. It can be any recipe, of course.




  • 40g yeast
  • 1200g flour
  • 350g pork lard
  • 50ml sunflower oil
  • 1 1/2 cups water


  • 1200 lamb meat, cubed
  • 28g salt
  • 1/2 lemon juice
  • saffron, to taste


The first step is to make the dough. Just mix all the ingredients and kead for a long time. It has to be consistent and elastic. Let it rise: it takes 2-3 hours.


Mix filling ingredients.

To know how to mount the pastries, you can watch this video. This orange thing we put inside the pastries is called sobrassada. It’s a kind of sausage, but if you can’t find it, just skip this step. It will be ok.

Bake them at 160ΒΊC for one hour.

Do you make any traditional recipe for Easter, my happy pixels? Do you cook with your family? Please, let me know in the comments below.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s