Impanade di Agnello alla Saverio di Nulvi

1. 1

   In a saute pan over a medium flame, warm the olive oil and soften the garlic for 1 minute, taking care not to let it color.

2. 2

   Add the chile pepper and the lamb, sauteing the meat, sprinkling on the sea salt, and generously grinding over pepper.

3. 3

   Turn the mixture out into a bowl and add the sun-dried tomatoes, the olives, the fennel seeds, and the saffroned wine, tossing to combine the components.

4. 4

   Preheat the oven to 400 degrees.

5. 5

   Roll out the chilled and rested pastry to a thinness of 1/4 inch.

6. 6

   Cut 6-inch circles from the dough and place a generous 2 tablespoons of the lamb over each one, mounding it up in the center.

7. 7

   Reroll the pastry and cut additional circles, placing one atop each of the circles already laid with the lamb.

8. 8

   Fold the bottom circle up to cover the edges of the top circle, crimping, sealing, the impanade.

9. 9

   Brush them with the sun-dried tomato preserving oil and bake them for 18 to 20 minutes or until they are deeply golden.

10. 10

    Remove the impanade to cool a very few minutes on racks before presenting them, still warm, with a good red wine.

* Per serving · 4 servings · Values may vary.