Goan Pork Empadinhas

Instructions

1. 1

   Prepare the Pastry Dough

   • In a large bowl, whisk together the all-purpose flour and 1/2 tsp of salt.
   • Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
   • In a small bowl, lightly beat one egg. Add it to the flour mixture and mix with a fork until just combined.
   • Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix or knead.
   • Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30-60 minutes.
2. 2

   Cook the Pork Filling

   • Heat vegetable oil in a large pan or skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Cook for 1 minute until fragrant.
   • Increase the heat to medium-high, add the minced pork, and cook, breaking it up with a spoon, until it is browned and no longer pink.
   • Stir in the turmeric, red chili, cumin, and coriander powders, along with 1 tsp of salt. Cook for 1-2 minutes until the raw smell of the spices disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes, until they break down and the oil begins to separate from the mixture.
   • Pour in the vinegar and add the sugar. Mix well and let it simmer for 8-10 minutes, until the filling is thick and most of the liquid has evaporated.
   • Turn off the heat. Stir in the garam masala and chopped cilantro. Transfer the filling to a bowl and allow it to cool completely to room temperature.
3. 3

   Assemble the Empadinhas

   • Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
   • On a lightly floured surface, roll out the chilled dough to about 1/8-inch (3mm) thickness.
   • Using a 4-inch (10cm) round cutter, cut out as many circles as you can. Gather and re-roll the scraps once to cut more circles.
   • Place about 1.5 to 2 tablespoons of the cooled pork filling onto one half of each dough circle, leaving a small border.
   • Lightly brush the edges of the dough with water. Fold the other half over to create a half-moon shape. Press the edges together firmly to seal, then crimp with a fork.
   • Place the assembled empadinhas on the prepared baking sheet.
4. 4

   Bake to Golden Perfection

   • In a small bowl, beat the remaining egg with 1 teaspoon of water to create an egg wash.
   • Brush the tops of the empadinhas evenly with the egg wash. This will give them a beautiful golden shine.
   • Bake for 20-25 minutes, or until the pastry is deep golden brown, crisp, and puffed.
   • Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly more. Serve warm.