Pasties from Mallorca: this is how we make them in Can Bisquerra

In addition to Mallorcan ensaimadas, in Can Bisquerra we are specialists in making another of the top products of the island: the pasty. We have several different varieties of Mallorcan pasties: with lamb, pork or cuttlefish filling.

The cuttlefish pasty is made mainly at Easter but you will find the ones with meat and peas in our bakery all year round. We are going to show you how we make them.

The ingredients for the Mallorcan pasties

The ingredients for the pasties vary depending on each type. For example, if we want a pasty filled with lamb, it will not contain peas but it will have a little pork fat that melts in the oven and makes it juicier. These are the ingredients for a good pasty.
For the pastry: In Can BIsquerra we make the pastry with water, lard, top quality flour, oil and a little yeast.
For the filling: Depending on the type of pasty, lamb or pork, Mallorcan sausage, peas (if the filling is pork) and pork fat (if the filling is lamb).

The process of making a pasty

After making a dough mixing water, lard, top quality flour, oil and a little yeast we divide it into little pieces. We roll the pieces out to form the base of the pasty. Then we make it into a boat shape to hold the filling.
We prepare the meat with a little oil, salt and pepper and fill the pieces of dough with it.
We close up the pasty with another piece of rolled out dough. We decorate the pasty with a little piece of dough formed into a cord. If the pasty contains peas, we place a pea on the top.
The pasties are baked for approximately 50 minutes. Then simply, enjoy! Do you like the idea? If so, don’t hesitate to visit or contact us.