4 servings



4 tbsp. extra-virgin olive oil
1 Spanish onion, finely sliced
4 cloves garlic, thinly sliced
1 tbsp. fennel seeds
1 lb. pork shoulder meat, cut into 1/2-inch cubes
1 cup red wine vinegar
1/4 cup sugar
1 cup Basic Tomato Sauce
2 cups dry red wine
1/2 cup fresh mint leaves
4 eggs
1/2 cup freshly grated pecorino
1/2 cup finely chopped Italian parsley
1 cup all-purpose flour
1/4 cup all-purpose flour
3/4 cup fine semolina
1/2 cup warm water mixed with
4 oz. butter, melted
1 dash salt


In a 12- to 14-inch sauté pan, heat olive oil until smoking. Add onion, garlic and fennel seeds and sauté 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°F 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 tbsp. 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 empanada with the egg wash. Bake for 30 to 40 minutes, until golden-brown and remove. Serve warm with a marinated tomato salad.

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