Impanadas

Directions

1. 1
   In a 12 to 14-inch saute pan, heat olive oil until smoking.
2. 2
   Add onion, garlic and fennel seeds and saute until light golden brown.
3. 3
   Add pork, season with salt and cook until lightly browned.
4. 4
   Add vinegar, sugar, tomato sauce and wine and bring to a boil.
5. 5
   Lower heat and simmer 1 hour, until very tender.
6. 6
   Remove from heat and allow to cool.
7. 7
   In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine.
8. 8
   Set aside.
9. 9
   Mix flour and semolina together in a mixing bowl and make a well.
10. 10
    Add water-butter mixture and stir to form a ball of dough.
11. 11
    Remove dough from bowl and place on work surface.
12. 12
    Knead for 1 minute, wrap in plastic and refrigerate 1 hour.
13. 13
    Preheat oven to 425 degrees F and line a cookie sheet with parchment.
14. 14
    Roll out dough to 1/4 inch thick and cut out 6-inch circles.
15. 15
    Place two to three tablespoons of pork mixture in each one and fold to form a half moon.
16. 16
    Seal edges, pressing with fingertips and place on lined baking sheet.
17. 17
    Continue until all the dough is used up.
18. 18
    Beat remaining 2 eggs and brush each impanada with the egg wash.
19. 19
    Bake for 30 to 40 minutes, until golden brown and remove.
20. 20
    Serve warm with a marinated tomato salad.