Impanadas di Funghi e Carni Miste

Mushroom and Meat Sardinian Impanadas

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

The Italian Regional Cookbook

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.

Ingredients

  • 200 g/7 oz/scant 1 cup butter, cubed
  • 400 g/14 oz plain/all-purpose flour, plus extra for dusting
  • 1 small egg, beaten
  • vegetable oil, for deep-frying
  • sea salt and ground black pepper

For the Filling

  • 50 g/2 oz/1 cup dried porcini mushrooms
  • 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

Method

  1. First, make the pastry. Rub the butter into the flour, with 1.5 ml/¼ tsp salt, using your fingers or a pastry or cookie cutter until it resembles fine breadcrumbs.
  2. Sprinkle over 45 ml/3 tbsp cold water. Using a fork, stir to just bind the dough together, adding more water as necessary, 15 ml/1 tbsp at a time.

  3. Using your hands, gather it together into a ball and put into a plastic bag or wrap it in clear film or plastic wrap. Chill the pastry for 30 minutes.
  4. Place the porcini mushrooms in a small bowl and cover with warm water. Leave to soak for 30 minutes, then drain and rinse them well.

  5. Melt the unsalted butter in a large pan and add the chopped onion, garlic, drained mushrooms, peas and sun-dried tomatoes. Cook for 10 minutes over a medium heat, or until the peas are tender.
  6. Stir in the chopped meat and mix together. Season with salt and pepper, and allow the mixture to cool.
  7. Roll out the pastry thinly on a floured surface and cut into circles using a 10cm/4in pastry cutter.
  8. Put a spoonful of the filling mixture in the middle of half the pastry circles. Use the other half of the circles (that don’t have filling in them) to place on top, forming a lid. Seal the edges with your fingers, using a little beaten egg to make it stick.

  9. Heat the oil until a small piece of the pastry, dropped into the oil, sizzles instantly. Fry the impanadas in batches until crisp and golden.
  10. Carefully remove the impanadas using a slotted spoon and drain them on kitchen paper. Serve them piping hot.