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