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(pork pies)

5 lb pork with fat
litre water of 1 oz tamarind
2 or 3 tbsp vinegar
10 green chillies chopped
Pinch of turmeric powder
Pinch of clove powdered
oz sugar (or more according to taste)

For pastry:
kg flour
kg semolina
16 egg yolks
400 gm sugar
tbsp salt

Cut and chop the meat. Put in a pan together with tamarind water, vinegar, salt, chillies, turmeric, cloves and place on fire. When the meat is cooked and water dries, add the sugar.

Pastry preparation:
Mix all the ingredients together and knead well into a pliable dough. Roll out and line small greased pie cases with pastry. Fill and cover with pastry. Brush the tops with beaten egg yolk and bake in a hot oven.
Variations: As the pastry is sweet, the filling should be spicy. You can use boiled Goan sausages (without skin), or pungent prawn preparations instead of the above pork filling.

Alternative pastries
For empadinhas: Beat 100 gms butter with 200 gm sugar, add 4 eggs, beating one at a time. Add 500 gm flour and knead well into a smooth dough. Form pies. Knead 1 lb flour with lb ghee, 4 eggs and lb sugar to form dough.

Short crust pastry (for pasteis)
8 oz or 8 tbsp flour
4 oz or 100 gm butter/margarine
2 tbsp cold water

Sieve flour into bowl. Cut butter into walnut sized pieces and rub into the flour with fingertips until the mixture resembles fine bread-crumbs. Stir the water into the mixture with the blade of a knife, then gather together into a ball with the fingertips.

Lightly flour a rolling pin and board and roll out pastry to thickness required.

Bake in second shelf from top in fairly hot oven.

Note: If possible, let it rest in the fridge in a covered bowl for 20 minutes before rolling out. Please note that when using salted butter do not add a pinch of salt. If using margarine, do.




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