Goan Pork Empadinhas

Name: Goan Pork Empadinhas
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: goan
Ingredients: 2 cup all-purpose flour (plus extra for dusting); 100 g butter (cold, cubed); 1 pcs egg (yolk only, for dough); 1 pinch salt (for dough); 3 tbsp cold water (or as needed to bind); 400 g pork shoulder (boneless, finely minced); 2 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, minced); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch red chili powder; 1 tsp tamarind paste; 1 tsp oil (for sautéing)

RATING

4.3/5(31)

TASTE SCORE

9/10

Golden, flaky pastry pockets filled with a spiced, tangy minced pork filling that melts in your mouth. A beloved Goan tea-time snack that marries Portuguese heritage with bold Indian flavors like green chilies, turmeric, and a splash of tamarind.

PREP

40m

COOK

30m

SERVES

2 PIECES

753 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Make the pastry dough.
1.In a large bowl, combine 2 cups all-purpose flour and 1 pinch of salt.
2.Add 100g cold cubed butter and rub with fingertips until the mixture resembles breadcrumbs.
3.Add 1 egg yolk and mix lightly.
4.Sprinkle cold water, 1 tablespoon at a time, and bring the dough together. Do not knead too much.
5.Wrap in cling film and rest in the fridge for 20 minutes.
TIPKeep everything cold — the butter, the bowl, and the water. This ensures a flaky crust.
fry · ~30 min
Cook the pork filling.
1.Heat 1 tsp oil in a pan over medium heat. Add the chopped onions and sauté until translucent.
2.Add minced garlic, chopped ginger, and slit green chilies. Sauté for 2 minutes until fragrant.
3.Add finely chopped tomatoes and cook until soft and pulpy.
4.Stir in turmeric, coriander powder, cumin, garam masala, red chili powder, and salt. Cook for 1 minute.
5.Add the finely minced pork. Break up any lumps and sauté on high heat for 5-7 minutes until browned.
6.Stir in the tamarind paste. Cover and cook on low heat for 15-20 minutes until the pork is tender and the mixture is completely dry.
7.Remove the green chilies. Let the filling cool completely.
TIPThe filling must be bone-dry. Any moisture left will make the pastry soggy at the bottom.
prep
Preheat the oven.
Preheat your oven to 200°C (390°F).
assemble · ~15 min
Assemble the empadinhas.
1.Dust a clean surface lightly with flour. Roll out the chilled dough to about 3mm thickness.
2.Cut out 4-inch circles using a cookie cutter. Gather scraps, re-roll, and cut again to make 8 circles total.
3.Place a generous tablespoon of cooled pork filling in the center of each circle.
4.Lightly brush the edges of the pastry with cold water. Fold the circle over to form a half-moon.
5.Press the edges firmly with your fingers to seal. Crimp with a fork for a decorative pattern.
6.Place the empadinhas on a baking tray lined with parchment paper.
7.Brush the tops generously with beaten egg wash.
TIPDo not overfill; leave enough margin to seal the edges securely, otherwise the filling will burst out while baking.
bake · ~25 min
Bake until golden.
Bake in the preheated oven for 20-25 minutes, or until the tops are puffed up and a deep golden brown color.
rest · ~5 min
Cool slightly and serve.
Remove from the oven and let the empadinhas rest on the tray for 5 minutes. Transfer to a wire rack. Serve warm with a side of ketchup or Goan green chutney.
TIPLet them cool for at least 5 minutes before biting — the filling will be molten hot straight from the oven.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill the dough for a full 20 minutes to relax the gluten and keep the butter firm for flaky layers.
2
Cook the pork filling until bone-dry; any residual moisture will turn the pastry bottom soggy.
3
Use a fork to crimp the edges firmly—this seals the empadinhas and prevents bursting during baking.
4
Do not overfill; leave a 1cm border around the filling to ensure a tight seal.
5
Brush with egg wash twice (once after assembling, once halfway through baking) for a deep golden sheen.
6
Let baked empadinhas rest on the tray for 5 minutes before moving to a wire rack—the filling stays dangerously hot.

RECIPE VARIATIONS

Adapt it for your goals.

chicken empadinhas

Chicken empadinhas

Substitute the pork with an equal weight of boneless chicken thigh, minced. Cook the same way; the result is leaner but equally moist and flavorful.

vegetarian

Vegetarian

Replace the pork with 400g finely chopped mushrooms and paneer crumbles. Sauté until dry; the umami mimics the meaty texture perfectly.

baked egg wash alternative

Baked egg wash alternative

Skip the egg wash and brush the pastry with milk or melted butter mixed with a pinch of turmeric for a golden, vegan-friendly finish.

extra tangy

Extra tangy

Double the tamarind paste to 2 tsp for a sharper, more Goan-style sour note that cuts through the rich pastry.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Protein

Pork shoulder provides a hearty dose of high-quality protein, aiding muscle repair and keeping you satiated between meals.

✓

Anti-Inflammatory Spices

Turmeric and ginger in the filling contain curcumin and gingerol, compounds known for their natural anti-inflammatory properties.

✓

Digestive Aid from Tamarind

Tamarind paste adds a tangy flavor and is traditionally used to support digestion, thanks to its mild laxative and antioxidant qualities.

QUESTIONS?

Frequently asked questions

Yes. Prepare and refrigerate both separately—wrap the dough in plastic and store the cooled filling in an airtight container. Assemble and bake the next day.

PAIRS WELL WITH