Impanadas

Recipe Ingredients

4 tablespoons	60ml	Extra virgin olive oil
1 tablespoon	15ml	Spanish onion - finely sliced (medium)
4		Garlic - thinly sliced
1 tablespoon	15ml	Fennel seeds
1 lb	454g / 16oz	Pork shoulder meat - in 1/2" cubes
1 cup	237ml	Red wine vinegar
1/4 cup	49g / 1.7oz	Sugar
1 cup	237ml	Basic tomato sauce
2 cups	474ml	Dry red wine
1/2 cup	20g / 0.7oz	Fresh mint leaves
2		Eggs - plus 2 eggs
1/2 cup	118ml	Pecorino - freshly grated
2		Italian parsley - finely chopped
1 cup	62g / 2.2oz	All-purpose flour - plus 1/4 c
3/4 cup	177ml	Fine semolina
1/2 cup	118ml	Warm water - with
4 oz	113g	Butter melted in it
1		Salt

Recipe Instructions

In a 12 to 14-inch sauteepan, heat olive oil until smoking. Add onion, garlic and fennel seeds and sauteeuntil light golden brown. Add pork, season with salt and cook until lightly browned. Add vinegar, sugar, tomato sauce and wine and bring to a boil. Lower heat and simmer 1 hour, until very tender. Remove from heat and allow to cool. In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine. Set aside.

Mix flour and semolina together in a mixing bowl and make a well. Add water-butter mixture and stir to form a ball of dough. Remove dough from bowl and place on work surface. Knead for 1 minute, wrap in plastic and refrigerate 1 hour.

Preheat oven to 425F and line a cookie sheet with parchment.

Roll out dough to 1/4-inch thick and cut out 6-inch circles. Place two to three tablespoons of pork mixture in each one and fold to form a half moon. Seal edges, pressing with fingertips and place on lined baking sheet. Continue until all the dough is used up. Beat remaining 2 eggs and brush each impanada with the egg wash. Bake for 30 to 40 minutes, until golden brown and remove. Serve warm with a marinated tomato salad.

Yield: 4 servings

Source:
Molto Mario MB1D25

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