A Goan feast or special occasion is incomplete without pork. Such a vital ingredient in our cuisine and used in the preparation of many traditional dishes. Empadinhas are small pies influenced by the Portuguese. Basically made with a rich, sweet outer crust encasing a spicy pork filling. Formerly, served at weddings or special occasions, now rarely found in Goa. An irresistible savoury snack, appetizer or perfect for a short lunch break. The delicate sweet crust beautifully complementing the spicy meat filling.
The crust is made with flour, eggs, butter, sugar, and salt. Yolks imparting the yellow colour and richness along with the butter to the pastry. Addition of some egg whites to bring the dough together. No water is used in the process. Filling consists of pork meat flavoured with spices, vinegar and feni. Pies assembled in a muffin tin, brushed with egg white and baked. To expedite, meat mixture can be prepared in advance and refrigerated. Also, the pies put together beforehand and baked when needed. Serve these empadinhas at your next social gathering, wow your family and friends, a definite crowd pleaser.
The crust is made with flour, eggs, butter, sugar, and salt. Yolks imparting the yellow colour and richness along with the butter to the pastry. Addition of some egg whites to bring the dough together. No water is used in the process. Filling consists of pork meat flavoured with spices, vinegar and feni. Pies assembled in a muffin tin, brushed with egg white and baked. To expedite, meat mixture can be prepared in advance and refrigerated. Also, the pies put together beforehand and baked when needed. Serve these empadinhas at your next social gathering, wow your family and friends, a definite crowd pleaser.
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Empadinhas (Goan Pork Pies)
(Yields 14)
Crust
Ingredients:
4 cups all-purpose flour
1 cup salted butter (cold and cubed)
6 egg yolks (cold)
2 teaspoons white granulated sugar
1/2 cup egg whites (cold)
a pinch of salt
Method:
Sieve the flour in a bowl, add sugar, salt and butter. With a pastry blender, cut butter into the flour until it resembles coarse crumbs. Mix in the egg yolks and then, the whites little at a time to form a dough.
Note:
Cover dough in a plastic wrap and refrigerate for 30 minutes until easy to roll.
Filling
Ingredients:
1/2 kg boneless pork
1 large onion (chopped)
2 tablespoons tamarind pulp
3 tablespoons vinegar
2 teaspoons feni
a dash of bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste with little water
6 red dried Kashmiri chillies
10 whole black peppercorns
1 teaspoon cumin seeds
2 cinnamon sticks (2.5-inch each)
6 cloves
1-inch ginger
6 large cloves of garlic
1/4 teaspoon turmeric powder
Method:
Cut pork into small pieces, avoiding as much fat and the rind. Wash, drain well, season with salt. Marinate with the ground paste for 30 minutes.
Heat oil in a pan and saute the onion until translucent. Stir the pork, vinegar and tamarind pulp. Rinse the blender jar with 1/2 cup water and add to the pan. Cook on medium heat until meat is tender. Check for seasonings, include feni, bouillon cube, sugar and salt. Once the mixture is thick with moisture completely absorbed, remove from heat.
Transfer into a sieve set over a bowl to drain out any fat.
Assembling
On a lightly floured surface, roll dough in batches to 1/8-inch thickness. Using 4.5-inch and 2.5-inch cutters, cut into 14 rounds respectively. One for the base and the other for the lid.
Note:
Line a muffin tin with the 4.5-inch pastry. Fill each with a spoonful and half of the meat mixture. Cover with a lid and apply water along the edge. Bring the excess base pastry all around on top inward to seal and hold lid firmly.
Preheat oven to 350 F or 180 C.
Brush top of pie with balanced beaten egg white. Bake until golden brown in colour, about 30 minutes.
Remove and cool pies on a wire rack.
Note:
(Yields 14)
Crust
Ingredients:
4 cups all-purpose flour
1 cup salted butter (cold and cubed)
6 egg yolks (cold)
2 teaspoons white granulated sugar
1/2 cup egg whites (cold)
a pinch of salt
Method:
Sieve the flour in a bowl, add sugar, salt and butter. With a pastry blender, cut butter into the flour until it resembles coarse crumbs. Mix in the egg yolks and then, the whites little at a time to form a dough.
Note:
- You may use less or the entire 1/2 cup of whites.
- Use a fork to moisten the dough. Then, your fingers to gently form a ball.
- Dough prepared in a food processor.
Cover dough in a plastic wrap and refrigerate for 30 minutes until easy to roll.
Filling
Ingredients:
1/2 kg boneless pork
1 large onion (chopped)
2 tablespoons tamarind pulp
3 tablespoons vinegar
2 teaspoons feni
a dash of bouillon cube
a pinch of sugar
2 tablespoons oil
salt
Grind to a paste with little water
6 red dried Kashmiri chillies
10 whole black peppercorns
1 teaspoon cumin seeds
2 cinnamon sticks (2.5-inch each)
6 cloves
1-inch ginger
6 large cloves of garlic
1/4 teaspoon turmeric powder
Method:
Cut pork into small pieces, avoiding as much fat and the rind. Wash, drain well, season with salt. Marinate with the ground paste for 30 minutes.
Heat oil in a pan and saute the onion until translucent. Stir the pork, vinegar and tamarind pulp. Rinse the blender jar with 1/2 cup water and add to the pan. Cook on medium heat until meat is tender. Check for seasonings, include feni, bouillon cube, sugar and salt. Once the mixture is thick with moisture completely absorbed, remove from heat.
Transfer into a sieve set over a bowl to drain out any fat.
Assembling
On a lightly floured surface, roll dough in batches to 1/8-inch thickness. Using 4.5-inch and 2.5-inch cutters, cut into 14 rounds respectively. One for the base and the other for the lid.
Note:
- By rolling and cutting the dough ensures pies with consistent pastry crust rather than if a ball of dough was to be pressed and shaped by hand into the mould.
Line a muffin tin with the 4.5-inch pastry. Fill each with a spoonful and half of the meat mixture. Cover with a lid and apply water along the edge. Bring the excess base pastry all around on top inward to seal and hold lid firmly.
Preheat oven to 350 F or 180 C.
Brush top of pie with balanced beaten egg white. Bake until golden brown in colour, about 30 minutes.
Remove and cool pies on a wire rack.
Note:
- Use two muffin tins to assemble and bake 14 pies. If you have only one, then cool and clean before reusing it again.
- Pork filling taste like sausage meat, delicious.
- Minimal amount of sugar used in the pastry to beautifully complement the spicy filling.
