Instructions: In a 12- to 14-inch saute pan, heat olive oil until smoking. Add onion, garlic and fennel seeds and saute until light golden-brown. Add pork, season with salt and cook until lightly browned. Add vinegar, sugar, Basic 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 and line a cookie sheet with parchment.

Roll out dough to 1/4-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.

This recipe yields 4 servings.

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