Cut the meat into rough chunks, mix with some chopped garlic, parsley, sage, crushed peeled tomatoes, salt and pepper, extra virgin olive oil and a little saffron.

Put the preparation in a covered bowl and store in the fridge for a day.
Prepare the dough with the flour, lard and a bit of salt. When it is firm and smooth, leave to rest for about one hour, then roll it out not too thin. Using a cutting wheel, cut into rectangles, put the filling on top and form into “calzonetti”.

Then fry these in the olive oil.

For sas panadas di magro (without meat), use the same procedure: in the filling it is possible to add fish and seafood, vegetables, cheese, and olives.