Impanadas Recipe - Cooking Index
Impanadas Recipe - Cooking Index
| 4 tablespoons | 60ml | Extra-virgin olive oil |
| 1 tablespoon | 15ml | Spanish onion - finely sliced (medium) |
| 4 | Garlic cloves - thinly sliced | |
| 1 tablespoon | 15ml | Fennel seeds |
| 1 lb | 454g / 16oz | Pork shoulder meat - cut 1/2" cubes |
| 1 cup | 237ml | Red wine vinegar |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 cup | 237ml | Basic Tomato Sauce - (see recipe) |
| 2 cups | 474ml | Dry red wine |
| 1/2 cup | 20g / 0.7oz | Fresh mint leaves |
| 4 | Eggs | |
| 1/2 cup | 118ml | Freshly-grated pecorino |
| 1/2 cup | 73g / 2.6oz | Finely-chopped italian parsley |
| 1 cup | 62g / 2.2oz | All-purpose flour - plus 1/4 cup |
| 3/4 cup | 177ml | Fine semolina |
| 1/2 cup | 118ml | Warm water - with |
| 4 oz | 113g | Butter - melted in it |
| 1 | Salt |
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.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D25) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.