Recipe - Impanadas

4 tablespoon Extra virgin olive oil
1 md Spanish onion, finely cut or sliced up
4 Cloves garlic, thinly cut or sliced up
1 tablespoon Fennel seeds
1 pound Pork shoulder meat, in 1/2"
cubes
1 cup Red wine vinegar
One fourth cup Sugar
1 cup Basic tomato sauce
2 cup Dry red wine
One half cup Fresh mint leaves
2 Eggs, plus 2 eggs
One half cup Pecorino, freshly grated
2 bn Italian parsley, finely
chopped
1 cup Allpurpose flour, plus 1/4
C
Three fourths cup Fine semolina
One half cup Warm water, with
4 ounce Butter melted in it
1 pn Salt

In a 12 to 14inch 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
waterbutter 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 1/4inch thick and cut out 6inch 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

Recipe by: Molto Mario MB1D25 Posted to MCRecipe Digest V1 #624 by Sue
suechef@sover.net on May 29, 1997