Name: Impanadas di Funghi e Carni Miste (Mushroom and Meat Sardinian Impanadas)
Yield: Serves 6
Cuisine: Italian
Ingredients: sea salt and ground black pepper; 50 g/2 oz/1 cup dried porcini mushrooms; 200 g/7 oz/scant 1 cup butter, cubed; 400 g/14 oz plain/all-purpose flour, plus extra for dusting; 25 g/1 oz/2 tbsp unsalted butter; 1 large onion, finely chopped; 3 garlic cloves, finely chopped; 45 ml/3 tbsp fresh or frozen peas, thawed if frozen; 5 sun-dried tomatoes, chopped; 200 g/7 oz cooked meat (beef, lamb, pork or veal), finely chopped; 1 small egg, beaten; vegetable oil, for deep-frying

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is a typical recipe from Sardinia, and is not to be confused with the well- known Argentinian dish called empañadas. Pastry fritters are filled with cooked meat, porcini mushrooms, sun-dried tomatoes, peas, onion and garlic, then deep-fried. The fritters can be made in a variety of different sizes, and using all kinds of ingredients, including grated pecorino cheese, cured meats, or fresh fish - they work particularly well with small eels.