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Impanadas

 

30

Yield

1

batch

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

4 tablespoons olive oil, extra-virgin
1 medium spanish onions
sliced
4 cloves garlic
sliced
1 tablespoon fennel seeds
1 pound pork shoulder
1 cup red wine vinegar
¼ cup sugar
1 cup tomato sauce
2 cups red wine
dry
*
½ cup mint leaves
*
2 large eggs
½ cup Parmesan cheese
2 bunches italian parsley
chopped
1 cup all-purpose flour
¾ cup durum semolina flour
½ cup water
warm
4 ounces butter
melted
1 pinch salt
*

Directions

In a 12 to 14-inch sauté pan, heat olive oil until smoking.

Add onion, garlic and fennel seeds and sauté 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 ¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 541g (19.1 oz)
Amount per Serving
Calories 103051% of calories from fat
 % Daily Value *
Total Fat 58g 90%
Saturated Fat 25g 124%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 513mg 21%
Total Carbohydrate 26g 26%
Dietary Fiber 6g 22%
Sugars g
Protein 95g
Vitamin A 74% Vitamin C 94%
Calcium 30% Iron 48%
* based on a 2,000 calorie diet How is this calculated?

 

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