Impanadas Sarde — Baked Meat Pies of Sardinia

Ingredients

• For the pastry
• 300 g semolina rimacinata (or 00 flour)
• 80 g lard, at room temperature
• 120 ml warm water
• 1 tsp fine salt
• For the filling
• 500 g lamb shoulder, trimmed and cut into small dice
• 1 medium onion, finely chopped
• 200 g tomato, peeled, seeded, and chopped
• 1 pinch saffron, Sardinian saffron (San Gavino Monreale) preferred; dissolved in 1 tbsp warm water
• 1 tsp aromatic herbs, local seasoning herbs per tradition; e.g. dried myrtle or fennel
• 1 tsp fine salt
• To finish
• 1 egg, beaten, for egg wash

Method

1. 1
   Combine the semolina rimacinata, lard, warm water, and salt in a bowl. Work the mixture firmly until a smooth, supple dough forms — it should be pliable without sticking and should hold a clean edge when pressed. Wrap and rest at room temperature for 20 minutes. The dough is ready when it yields under the thumb without springing back.
2. 2
   Braise the diced lamb with the onion, tomato, dissolved saffron, and herbs over moderate heat until the meat is cooked through and the liquid has reduced to a dense, nearly dry consistency. A wet filling will make the base soggy: this is where the dish lives or dies. The filling is done when no free liquid remains in the pan and the mixture holds its shape when mounded on a spoon.
3. 3
   Divide the rested dough into four portions. From each portion, cut off one-third (for the lid) and keep two-thirds for the base and sides. Press the larger piece into individual moulds 9–10 cm in diameter and 4–5 cm deep, pushing the dough evenly up the sides to a consistent thickness — thin patches will tear under the weight of the filling. The pastry shell is ready when the walls stand flush with the rim of the mould with no gaps or thin seams.
4. 4
   Fill each pastry case generously with the cooled lamb filling, pressing it down to eliminate air pockets. Roll the reserved one-third of dough into a lid, lay it over the filling, and seal the edges firmly by pressing and crimping all the way around. A loose seal will allow the filling to burst during baking. Brush the lid and sealed edge completely with beaten egg wash. The pie is ready for the oven when the seal holds under light pressure and the surface is evenly coated.
5. 5
   Bake at 180 °C for 35–40 minutes. The impanadas are done when the crust is deeply golden across the entire surface, the pastry has firmed to a rigid shell, and a clean snap can be heard when the side of a mould is tapped with a fingernail.
6. 6
   Remove from the moulds and cool completely on a wire rack before serving. The lamb filling sets as it cools. The pie is ready when the exterior pastry snaps cleanly and the interior is firm and fully set.