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Pork Empadinhas

11 Dec

Goan Pork Empadinhas is not to be mistaken with empanadas that are popular in Mexican and South American restaurant. They are made with flour, are sweet and are shaped as mini pies. I have only eaten them twice when I was really young. And now I know why…..they take a lot of egg yolks and time πŸ™‚ My aunt who lived with us would make all the Portuguese specialties in our family since they were time-consuming and needed attention to details.

pork-empadinhas-baked-recipe-empanadas-flour-dough-basic

The Goan Pork Empadinhas does have a Portuguese influence. Traditionally empadinhas are made with pork but if you want to make it vegetarian you can use mushroom and follow the same recipe to cook it as below. Do note, the stuffing has to be dry so drain out all the liquid. If you do visit Goa you may not find it on regular restaurant menu’s but ask a Goan born during the Portuguese regime in Goa like my mum’s generation they know about the Empadinhas, Bacalhau (cod fish),Β Sardinhas Γ  Portuguesa,Β BeefΒ Roulade,Β Assado deΒ LeitΓ£o(Roasted Piglet) and a few more.

pork-empadinhas-baked-recipe-portuguese-empanadas-chicken-and-dough

This recipe is a 3 step Process.

  1. Β Cooking the pork meat.

2. Β  Making the sweet dough and shaping them in a muffin pan

3. Β Baking the mini Pork Pies at 350F for 18-20 minutes.

I made 12 empadinhas and used the remaining dough and meat to make a Pot of Gold ( as I call it).

pork-empadinhas-baked-recipe-vegetarian-empanadas-with-mushrooms

Serving Size: 12 mini pies + 1

Ingredients:

Cooking the pork meat

1.5 lbs of pork meat diced into small cubes

3 medium onions chopped

8 cloves garlic

1.5″ ginger

8 whole cloves

8 whole peppercorns

1.5″ cinnamon stick

1 green chili

1 red chili

1 dime sized tamarind ball

1/2 tsp of turmeric

1 tsp of vinegar

1 tsp of sugar

1/4 cup water

salt to taste

pork-empadinhas-baked-recipe-ingredients-empanadas

Directions:

Wash and cut the meat into tiny cubes.

Grind the garlic, ginger, cloves, cinnamon, tamarind, peppercorns, green & red chili and vinegar to a paste.

Apply salt and ground paste to the cut meat. Keep aside.

In a pot heat oil and saute the onions till soften. Next add the turmeric and saute for a minute.

Add the cut meat, sugar, water season with more salt if needed and saute well till all mixes and cover and cook on medium low heat while checking for 15 -20 minutes. Till the meat is cooked well.

Let cool completely. You can also make this the night before.

Making the sweet dough:

1 3/4 cup all-purpose flour

1/4 cup cream of wheat

9 egg yolks

2 tbsp – 3 tbsp of cold milk

6 tbsp of fine sugar

2 tbsp of melted butter

1/2 tsp of baking powder

1 egg yolk + 1 tbsp of water beaten together to brush the tops (optional)

1/8 tsp of salt

Directions:

Mix the flour, cream of wheat, baking powder, sugar and salt well.

Next add the melted butter and mix it well into the dry ingredients.

Beat the yolks together and pour in and mix to form a dough if the dough id too dry add some few tablespoon of cold milk to form a nice dough.

Cover and let rest in the refrigerator for 15 minutes.

Spray or brush the muffin pan with oil.

Divide the dough into 12 equal part and roll out each part to have the muffin pan covered at the base and the top. For this I used a 4 1/4 inch round for the bottom and 2 3/4 inch round for the top as per my muffin pan.

Fill each with the pork filling.

Cover Β each pie with the 2 3/4 inch crust and give them all a yolk wash on top.

Bake in the oven at 350F for 18-20 minutes till all have a nice golden brown crust.

pork-empadinhas-baked-recipe-empanadas-de-carne-goan

Visit us at www.goanimports.com for Goan and Indian Spices, Dals & Pickles only in the US.

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70 Responses to “Pork Empadinhas”

  1. Jim December 11, 2015 at 6:03 pm #

    oh yum!!!!

    • Nandini December 12, 2015 at 8:55 am #

      Thank You Jim. Happy Saturday to you πŸ™‚

  2. Mr. Militant Negro December 11, 2015 at 6:04 pm #

    Reblogged this on The Militant Negroβ„’.

    • Nandini December 12, 2015 at 8:55 am #

      Thank You so much. Have a lovely weekend πŸ™‚

  3. Kathy J Ellis December 11, 2015 at 6:19 pm #

    These look so good I’m posting it to my FB page!

    • Nandini December 12, 2015 at 8:56 am #

      Thank You Kathy so much. That is so kind of you πŸ™‚

  4. Cheryl "Cheffie Cooks" Wiser December 11, 2015 at 6:44 pm #

    Hello Nandini these sounds so flavorful! Yummy! Happy Holidays! I hope things at home have calmed down some for you and the family! Hugs to you, Cheryl

    • Nandini December 12, 2015 at 9:00 am #

      Thank You Cheryl so much. And also for your concerns as well. Hugs to you too my dear friend and a lovely weekend πŸ™‚

  5. tesskitchen1 December 11, 2015 at 6:53 pm #

    These really look amazing and I think I might include them in the Christmas Eve Spread!

    • Nandini December 12, 2015 at 9:01 am #

      Thank You so much. I am so happy to know that. Will look forward to your feedback πŸ™‚

  6. Tasty Eats Ronit Penso December 11, 2015 at 9:11 pm #

    These looks so delicious! I love the spices in meat! πŸ™‚

    • Nandini December 12, 2015 at 9:03 am #

      Thank You Ronit so much. It has more flavor then spice and is perfect for those who do not like spicy foods.

  7. Freda @ Aromatic essence December 11, 2015 at 9:53 pm #

    Looks delicious! for a minute I thought it was empanadas too, I’ve not heard of Empadinhas. Interesting!

    • Nandini December 12, 2015 at 9:14 am #

      Thanks Freda so much. I think it is one of the dying recipes in Goa. I have only eaten these when I was small.

  8. Hans Susser December 11, 2015 at 9:53 pm #

    Real, great food πŸ™‚ – Hard to find these days…..

    • Nandini December 12, 2015 at 9:15 am #

      Yes Hans it is hard to find. Thank You Much πŸ™‚

  9. Lina December 11, 2015 at 10:50 pm #

    Yummmm ☺ ☺ ☺

    • Nandini December 12, 2015 at 9:16 am #

      Thank You Lina πŸ™‚

  10. Worlds Biggest Fridge Magnet December 11, 2015 at 11:45 pm #

    I’m drooling again and it’s only 7.45 am!

  11. Harry...the Man! December 12, 2015 at 1:10 am #

    They look great but this looks like a big recipe for my skills. Maybe Gloria is up for this one…

    • Nandini December 12, 2015 at 9:20 am #

      Thank You Harry. I think I would advice you to leave it to Gloria. I learnt the hard way, when I got my hands in the dough and it was too dry and then when I tried to roll it out it just got stuck and my panic button turned on as I did not want to start from scratch again.

  12. Stan the Man December 12, 2015 at 3:22 am #

    Hi Nandini!

    What’s on the MENU TODAY? Well I think I know the answer. The name EMPADINHAS suggests that this dish must have a PORTUGUESE INFLUENCE to it. I used to have a lot of Portuguese food at My sister’s place in Fontainhas,Panjim. My brother-in-law’s MAMA cooked a MULTITUDE of Portuguese dishes. Now I don’t know whether EMPADINHAS was one of them? I might have eaten them. I can’t remember.I must be LOSING MY MARBLES. They spoke Portuguese in the house. Which made the AMBIENCE VERY AUTHENTIC. I used to feast on the food. I still remember the ASSADO DE LEITAO, PHEW! which was YUMMYLICIOUS. But then She migrated to Portugal, as She had Her doctor sons in Portugal. Good for Her I guess but a TRAGEDY for the GOURMET IN ME. A Spanish guy called PEPE here in England, introduced Me to EMPANADAS. But reading Your post I see You mentioned that there is a difference between EMPADINHAS and EMPANADAS. When I went to Algarve,Portugal My relative Dr.Bambino Lopes invited Me to some very FABULOUS restaurants and the food I tell You was (GLORIOUS) out of this WORLD. I liked especially the BACALHAU (Salted Cod). I had BRILLIANT HOLS in FARO, ALGARVE and LISBOA..I like travelling in Europe, because We do not require visas to cross borders.As most countries in Europe are part of the SCHENGEN AGREEMENT. I will have to convince the spouse to prepare Pork Empadinhas ASAP. I am very much looking forward to this DIVINE dish. I don’t want to MISS OUT on it. For every recipe that comes from You is a BONZER. Need I say more.

    HAVE A BLESSED WEEKEND!

    Stan the Man

    • Nandini December 12, 2015 at 9:26 am #

      Thank You so much Mr Stan. I do see you love all the Goan foods and I hope that Mrs Stan will make for you some. Empadinhas is a old Goan recipe where the Portuguese influence was strong. We too grew up speaking Portuguese at home and my dad was in Portugal before he got married. I have heard a lot of stories of the good old times from my parents and aunt. It makes me nostalgic reading all your stories and experiences. Have a lovely weekend πŸ™‚

  13. Wendy December 12, 2015 at 3:56 am #

    9 egg yolks, you weren’t kidding. They look amazing.

    • Nandini December 12, 2015 at 9:27 am #

      Thank You Wendy so much. I should correct myself 10 yolks in all including the egg wash πŸ™‚

  14. Gloria December 12, 2015 at 6:20 am #

    thank you for introducing this beautiful recipe. hv heard it for the first time. looks delicious!

    • Nandini December 12, 2015 at 9:31 am #

      Thank You Gloria so much. I have been meaning to make it for almost a year but knowing it was a bit time consuming I was pushing it back but I am happy that I finally got around to make it as now it does not seems so intimidating πŸ™‚

      • Gloria December 12, 2015 at 11:02 am #

        A pat on your back!! Wish I could have some.

        • Nandini December 14, 2015 at 12:12 pm #

          Thank You. I too wish you could πŸ™‚

  15. Loretta December 12, 2015 at 6:41 am #

    Wow, such a detailed and elaborate looking delicacy Nandini. I’ve never heard of it, but I’m sure my Mum has, she too grew up with a Portuguese background and education. Ill have to ask her. It does taste yummy I can tell. Any leftovers? πŸ™‚

    • Nandini December 12, 2015 at 9:35 am #

      Thank You Loretta so much. I am sure your mum will know. My kiddos have been eating it for breakfast. I have saved some for my husband as he is travelling for work πŸ™‚ I would encourage you to give it a try. I am sure you will like it. It’s not very spicy.

  16. urbanmonique December 12, 2015 at 7:45 am #

    Interesting, indeed – Always fun to see the roots of a dish!

    • Nandini December 12, 2015 at 9:35 am #

      Thank you so much πŸ™‚

  17. stateeats December 12, 2015 at 7:55 am #

    Love the Goan twist on these, they look so enticing and well worth the effort. -Kat

    • Nandini December 12, 2015 at 9:36 am #

      Thank You Kat so much. It was worth all the effort when I had my first bite. It just brought back memories of my carefree days πŸ™‚

  18. thelonelyauthorblog December 12, 2015 at 8:30 am #

    Looks so good. You just combined to of my favorite things. Empanadas and pork. Wow.

    • Nandini December 12, 2015 at 9:37 am #

      That is so awesome. Hopefully you will give it a try then πŸ™‚

      • thelonelyauthorblog December 12, 2015 at 10:12 am #

        Yeah. Showed it to my wife. She loves empanadas so we are talking about doing it over the holidays as a side dish.

  19. fromthefamilytable December 12, 2015 at 9:08 am #

    Wow! They do look like a lot of work – but they also look like they are worth the effort.

    • Nandini December 12, 2015 at 9:38 am #

      Yes Darryl, it was worth every effort and I am not scared of this recipe anymore πŸ™‚

  20. Lynz Real Cooking December 12, 2015 at 9:43 am #

    Wow yumm

  21. wwwpalfitness December 12, 2015 at 3:37 pm #

    Reblogged this on wwwpalfitness.

    • Nandini December 14, 2015 at 12:13 pm #

      Thank You so much for the re-blog πŸ™‚

  22. Laura @ Feast Wisely December 12, 2015 at 5:07 pm #

    Wow – these look so authentic, I bet the taste was so worth all of the effort…..

    • Nandini December 14, 2015 at 12:14 pm #

      Thank You Laura so much. It was all worth the effort and I had a sense of accomplishment πŸ™‚

  23. runrodrun December 12, 2015 at 5:27 pm #

    These look amazing!!! I’m also salivating at the possibilities of the sweet dough in other recipes πŸ˜ƒ

    • Nandini December 14, 2015 at 12:15 pm #

      Thank You Rod so much. I think you will have to add another 3 miles to your run after eating one πŸ™‚

  24. Sandhya December 12, 2015 at 9:28 pm #

    These look so delicious Nandini! I love how the sweet dough will contrast with the filling! Yum!

    • Nandini December 14, 2015 at 12:16 pm #

      Thank You Sandhya so much. Surprisingly it works really well.

  25. lynne hoareau December 13, 2015 at 1:03 am #

    These look amazing Nandini. I would love to try these πŸ™‚

    • Nandini December 14, 2015 at 12:17 pm #

      Thank You so much Lynne. You sure can come over πŸ™‚

  26. Aquileana December 15, 2015 at 1:53 am #

    IΒ΄d love to try these ones… thanks for sharing dear Nandini… ✨🌟
    Sending you all my best wishes!. Aquileana πŸ˜€

    • Nandini December 17, 2015 at 11:16 am #

      Thank You Aquileana so much. Wishing you Very Happy and Safe Holidays πŸ™‚

  27. IreneDesign2011 December 17, 2015 at 11:39 am #

    Sounds very delicious πŸ™‚

    • Nandini December 18, 2015 at 4:40 pm #

      Thank You Irene so much πŸ™‚

  28. munichfoodie December 20, 2015 at 11:40 am #

    Wow, really interesting! This is something new to me and it sounds delicious!

    • Nandini December 27, 2015 at 5:28 pm #

      Thank You so much πŸ™‚

  29. Miss Dinie December 26, 2015 at 9:00 am #

    Hey.. This is India’s version if a pork pie! Nice! I’ve made empanadas before with egg yolk pastry.. These baked goods are time consuming as hell. But worth it I found!

    • Nandini December 27, 2015 at 6:19 pm #

      Yes Miss Dinie. These are a Portuguese influenced empadinhas and they sure are very time consuming but well worth the effort.

  30. Linda Fernandes January 5, 2016 at 8:50 am #

    Woooow outstanding and interested Nandini

    • Nandini January 11, 2016 at 2:59 pm #

      Thank you Linda. Happy New Years to you!

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