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1
In a 12 to 14-inch saute pan, heat olive oil until smoking.
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2
Add onion, garlic and fennel seeds and saute until light golden brown.
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3
Add pork, season with salt and cook until lightly browned.
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4
Add vinegar, sugar, tomato sauce and wine and bring to a boil.
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5
Lower heat and simmer 1 hour, until very tender.
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6
Remove from heat and allow to cool.
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7
In a mixing bowl, place cooled pork mixture, mint, 2 eggs, pecorino and parsley and stir to combine.
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8
Set aside.
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9
Mix flour and semolina together in a mixing bowl and make a well.
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10
Add water-butter mixture and stir to form a ball of dough.
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11
Remove dough from bowl and place on work surface.
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12
Knead for 1 minute, wrap in plastic and refrigerate 1 hour.
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13
Preheat oven to 425 degrees F and line a cookie sheet with parchment.
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14
Roll out dough to 1/4-inch thick and cut out 6-inch circles.
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15
Place two to three tablespoons of pork mixture in each one and fold to form a half moon.
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16
Seal edges, pressing with fingertips and place on lined baking sheet.
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17
Continue until all the dough is used up.
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18
Beat remaining 2 eggs and brush each impanada with the egg wash. Bake for 30 to 40 minutes, until golden brown and remove.
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19
Serve warm with a marinated tomato salad.
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20
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
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21
Add the thyme and carrot and cook 5 minutes more.
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22
Add the tomatoes.
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23
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
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24
Season with salt to taste.
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25
Serve immediately, or set aside for further use.
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26
The sauce may be refrigerated for up to one week or frozen for up to 6 months.
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27
6 cups
