Tweet
PORK PIES
GOA SPECIAL
1/2 kg. pork cut fine or minced
6 large onions
For the pastry:
250 g. flour seived thrice with 1/2 teaspoon baking powder
or
125 g. flour and 125 g. semolina seived with baking powder
3 egg yolks
1 tablespoon ghee (hydrogenated oil)
1/4 teaspoon salt
Knead all the above ingredients thoroughly till a soft dough is
formed and keep aside. Do not use water. Grind to a fine paste:
2 green chillies
1 red chilli
1/2 inch piece ginger
6 flakes of garlic
a pinch or two of cumminseeds
1/4 inch piece turmeric
6 peppercorns
1 inch piece cinnamon
6 cloves
Mix together the cut/minced pork and the ground spices well.
Brown the sliced onions in a little oil, add the meat mixture
and fry well. Add two tablespoons tamarind water or vinegar,
a teaspoon of sugar and a little warm water just enough to allow
the meat to cook. Remove from fire when the preparation gets
relatively dry. Salt may be added if desired.
Divide the dough into small even-sized balls. Spread them on
greased aluminum forms, fill with meat stuffing and cover with
remaining dough. Close every empadinha well, till it has a nice
finish. Brush the top of each empadinha with beaten egg yolk to
give it a glazed finish. Bake till light brown.
GOA SPECIAL
1/2 kg. pork cut fine or minced
6 large onions
For the pastry:
250 g. flour seived thrice with 1/2 teaspoon baking powder
or
125 g. flour and 125 g. semolina seived with baking powder
3 egg yolks
1 tablespoon ghee (hydrogenated oil)
1/4 teaspoon salt
Knead all the above ingredients thoroughly till a soft dough is
formed and keep aside. Do not use water. Grind to a fine paste:
2 green chillies
1 red chilli
1/2 inch piece ginger
6 flakes of garlic
a pinch or two of cumminseeds
1/4 inch piece turmeric
6 peppercorns
1 inch piece cinnamon
6 cloves
Mix together the cut/minced pork and the ground spices well.
Brown the sliced onions in a little oil, add the meat mixture
and fry well. Add two tablespoons tamarind water or vinegar,
a teaspoon of sugar and a little warm water just enough to allow
the meat to cook. Remove from fire when the preparation gets
relatively dry. Salt may be added if desired.
Divide the dough into small even-sized balls. Spread them on
greased aluminum forms, fill with meat stuffing and cover with
remaining dough. Close every empadinha well, till it has a nice
finish. Brush the top of each empadinha with beaten egg yolk to
give it a glazed finish. Bake till light brown.
Comment