Oristano and the Campidano plain, Sardinia. The impanada tradition reflects Sardinia's long period of Aragonese-Spanish rule (14th-18th centuries) — the word 'impanada' is cognate with 'empanada', and the pie form is consistent with Iberian pastry traditions.
Impanadas (singular: impanada) are the baked meat pies of Sardinia — most commonly associated with Oristano and the Campidano plain, where they are filled with lamb or eel, onion, tomato, and the local seasoning spices. Unlike the mainland Italian calzone or pitta (which are essentially flat), the Sardinian impanada is a fully encased, high-sided pastry case with a lid, forming a deep cylindrical or oval pie. The pastry is a semolina-lard dough (similar to a hot-water crust in principle) that bakes to a crisp, golden shell around a completely enclosed filling. They are eaten at room temperature as a single-serving portable meal.
Cold impanada is firm and golden — the pastry snaps cleanly; inside, the lamb filling is dense, slightly saffron-scented, and completely set. The fat from the lamb has been absorbed by the pastry during baking, enriching the interior crust. It is a portable, complete meal that tastes as good at room temperature as any hot preparation.
The pastry dough: semolina rimacinata (or 00 flour), lard, warm water, and salt — mix until smooth. The lard enrichment creates a supple, strong dough that can be shaped into high-sided forms. Divide into two-thirds (base and sides) and one-third (lid). Line individual moulds (9-10cm diameter, 4-5cm deep) with the pastry, pressing up the sides. Fill generously with the lamb filling (braised diced lamb with onion, tomato, saffron, and aromatic herbs). Place the pastry lid over, seal edges firmly, brush with egg wash. Bake at 180°C for 35-40 minutes until deeply golden. Cool before eating.
The saffron in the filling is characteristic — Sardinia produces saffron (Saffron of San Gavino Monreale) and uses it in both sweet and savoury preparations. The eel version (impanada di anguilla) from the Oristano lagoons is considered the most traditional — the eel's fat and the pastry crust are exceptional together. Both versions keep refrigerated for 2-3 days.
Pastry too thin — it tears at the fill line. Filling too wet — excess liquid makes the base soggy. Not sealing the lid firmly — the filling can burst during baking. Eating hot — impanadas are served at room temperature; the lamb filling sets as it cools and slices cleanly.
Slow Food Editore, Sardegna in Cucina; Carol Field, The Italian Baker