The Sardinian impanadas: cakes stuffed with meat

The impanadas sardines are a tasty recipe original of Nuoro, initially very popular with farmers because they had the characteristic to preserve long. Literally impanadas means ball, are in fact a sort of rustic pie filled with, according to tradition, lamb and raisins.

The recipe for impanadas has a medium difficulty, a preparation time of 45 minutes (plus resting time) and a preparation of 50.

INGREDIENTS FOR 4 PEOPLE

• 300 g of durum wheat
• 80 g butter
• Butter for ramekins
• salt

 

FOR THE FILLING

• 200 grams of lean beef
• 200 grams of lean pork
• 70 g of chicken giblets
• 1 onion
• 1 bunch of parsley
• 1 sachet of saffron from Sardinia
• Nutmeg
• salt
• extra virgin olive oil

 

For the paste: add to durum wheat a pinch of salt, the butter into cubes and water until a smooth paste. Give the dough into a ball and let rest 30′ in warm under a tea towel.

Meanwhile brown the giblets in a pan, remove from sauce and set them aside. In the remaining fat add the onion, beef and pork into cubes, salt and cook for a few minutes. Chop giblets and add to meat, cook another 5 minutes. Off the heat, add saffron, parsley and nutmeg.

Roll out the dough into a thin sheet and in two parts, one twice the size of the other. Coated four buttered cylindrical ramekins, spread the filling into each mold and cover with the remaining dough.

Bake at 180 ° C for about 20 minutes. Serve hot.

If you want to taste the real Sardinian impanadas, start planning your next holidays checking the best ferries offers for Sardinia.

 

Source: http://www.flickr.com/photos/lleugh