Impanadas

* Exported from MasterCook *

Impanadas

Recipe By : Molto Mario MB1D25
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons extra virgin olive oil
1 Medium Spanish onion -- finely sliced
4 Cloves garlic -- thinly sliced
1 Tablespoon fennel seeds
1 Pound pork shoulder meat -- in 1/2" cubes
1 Cup red wine vinegar
1/4 Cup sugar
1 Cup basic tomato sauce
2 Cups dry red wine
1/2 Cup fresh mint leaves
2 eggs -- plus 2 eggs
1/2 Cup pecorino -- freshly grated
2 Bunches Italian parsley -- finely chopped
1 Cup all-purpose flour -- plus 1/4 C
3/4 Cup fine semolina
1/2 Cup warm water -- with
4 Ounces butter melted in it
1 Pinch 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, 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 F 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



- - - - - - - - - - - - - - - - - -