Impanadas

• 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
• 1/4 cup sugar
• 1 cup tomato sauce
• 2 cups red wine dry
• 1/2 cup mint leaves
• 2 large eggs
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 2 bunches italian parsley chopped
• 1 cup flour, all-purpose
• 3/4 cup durum semolina flour
• 1/2 cup water warm
• 4 ounces butter melted
• 1 pinch salt

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

olive oil, onions, garlic, fennel seeds, pork shoulder, red wine vinegar, sugar, tomato sauce, red wine, mint leaves, eggs, parmesan, bunches italian parsley, flour, durum semolina flour, water, butter, salt

Taken from recipeland.com/recipe/v/impanadas-42041 (may not work)