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Crispy Goan Sausage & Potato Chops with soft pao - an energy-giving, homestyle comfort food.

Crispy on the outside, soft and spicy on the inside. These savory patties, known as 'chops' in Goa, combine the unique tangy and spicy flavor of Goan pork sausage with fluffy mashed potatoes. An irresistible and classic Goan snack or appetizer.
Serving size: 3 chops

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Crispy Goan Sausage & Potato Chops with soft pao - an energy-giving, homestyle comfort food.
This goan dish is perfect for breakfast. With 862.82 calories and 28.71g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the Potatoes
Cook the Sausage Filling
Combine and Chill the Mixture
Shape and Coat the Chops
Shallow Fry the Chops
Serve
Serving size: 2 pieces
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.