1- First, season the peas with oil, pepper, red paprika and salt.

2- Second, mix all the ingredients for the dough except the flour that we will add little by little until we obtain a homogeneous dough without traces of flour on the hands.

3- After that,  take 75 gr of the dough to form each panada making a cylindrical bowl with a base of about 10 cm in diameter and a wall of 3-4 cm.

4- Fill the panada by putting a few peas at the base, then put a few pieces of bacon, sobrassada, lamb and finally put a few peas again.

5- Then, with another small portion of dough and with the help of the rolling pin, spread it out and make a thin lid. Put both pieces of pasta together well with our fingers, giving the preferred shape to the edge of the panada.

6- With a fork, prick the base of the lid so that the steam can escape when they are baking.

7- And finally bake at 180º until the pasta is golden (50 minutes) and consume cold.