Impanadas

Recipe look good to you?     

Impanadas Ingredients

4 tb Extra virgin olive oil	1/2 c Fresh mint leaves
1 md Spanish onion, finely sliced	2 Eggs, plus 2 eggs
4 Cloves garlic, thinly sliced	1/2 c Pecorino, freshly grated
1 tb Fennel seeds	2 bn Italian parsley, finely
1 lb Pork shoulder meat, in 1/2"	1 c All-purpose flour, plus 1/4
1 c Red wine vinegar	3/4 c Fine semolina
1/4 c Sugar	1/2 c Warm water, with
1 c Basic tomato sauce	4 oz Butter melted in it
2 c Dry red wine	1 pn Salt

Instructions for Impanadas

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 Recipe by: Molto Mario MB1D25 Posted to MC-Recipe Digest V1 #624 by Sue on May 29, 1997

Main Ingredient: Cuisine: Uncategorized

More like this...