Cooking Index - Cooking Recipes & IdeasImpanadas Recipe - Cooking Index


Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlExtra-virgin olive oil
1 tablespoon 15mlSpanish onion - finely sliced (medium)
4   Garlic cloves - thinly sliced
1 tablespoon 15mlFennel seeds
1 lb 454g / 16ozPork shoulder meat - cut 1/2" cubes
1 cup 237mlRed wine vinegar
1/4 cup 49g / 1.7ozSugar
1 cup 237mlBasic Tomato Sauce - (see recipe)
2 cups 474mlDry red wine
1/2 cup 20g / 0.7ozFresh mint leaves
4   Eggs
1/2 cup 118mlFreshly-grated pecorino
1/2 cup 73g / 2.6ozFinely-chopped italian parsley
1 cup 62g / 2.2ozAll-purpose flour - plus 1/4 cup
3/4 cup 177mlFine semolina
1/2 cup 118mlWarm water - with
4 oz 113gButter - melted in it
1   Salt

Recipe Instructions

In a 12- to 14-inch saute pan, heat olive oil until smoking. Add onion, garlic and fennel seeds and saute until light golden-brown. Add pork, season with salt and cook until lightly browned. Add vinegar, sugar, Basic 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 425 degrees 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.

This recipe yields 4 servings.

MOLTO MARIO with Mario Batali - (Show # MB-1D25) - from the TV FOOD NETWORK


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