Spicy Goan Pork Filo “Empanadas”

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Spicy Goan Pork Filo “Empanadas”

SERVES 5-6

5 MINS PREP

COOKS IN 60 MINS

The goans have a really delicious pork pie inspired by the Portuguese empanadas. They are normally covered in a lightly sweet pastry and deep fried. I prefer to use the lighter filo pastry which also gives them a wonderful crispness. You can bake these or gently pan fry them. I have to be honest, I prefer the pan fried but understand the allure of the oven so I have given both options below. You can add some shredded kale or greens to the mixture for a little extra vegetable! I cannot tell you how amazing these pies are, they taste like you are a Goan cooking maestro!

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Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
500g pork shoulder cut into 2cm dice
1 packet filo pastry
30g melted butter
Vegetable oil for cooking
Handful of chopped fresh cilantro

Method

Heat 1 tbsp oil in a large saucepan, add half the pork and brown well on all sides. Remove and add in the next batch and repeat.
Add the base and main sauces (in this dish I pour off the extra oil that rests on the sauce) and then pour the rest into the pan along with the already browned pork.
Bring to a simmer then cover and cook gently for 45-55 minutes or until the pork is soft and the sauce is clinging to the meat.
Keep giving the pan the occasional stir, you shouldn’t need to add water. Once done add the cilantro and cool.
Heat the oven to 4000F/2000C/Gas Mark 6. Taking the filo, make 10 strips of about 13cm wide and 16cm long. Brush these with the melted butter.
Place around 2 good tbsp of the filling about 2.5cm in from one of the short edges and 2.5cm away from the sides. Repeat with all.
Fold the top edge over the pork and then the sides, roll up into cigar shapes. I like to flatten mine but you can keep your cigar shaped if you prefer.
Heat 1/2cm of oil in a large non-stick frying pan and add as many empanadas as you can. Cook over a medium flame until golden and crisp on the base, turn and repeat.
Take out with a slotted spoon and place on kitchen roll to absorb any extra fat
Serve hot as they are or with a little cilantro chutney to dip into.

Ingredients

1 pack of The Spice Tailor Fiery Goan Curry
500g pork shoulder cut into 2cm dice
1 packet filo pastry
30g melted butter
Vegetable oil for cooking
Handful of chopped fresh cilantro

Method

Heat 1 tbsp oil in a large saucepan, add half the pork and brown well on all sides. Remove and add in the next batch and repeat.
Add the base and main sauces (in this dish I pour off the extra oil that rests on the sauce) and then pour the rest into the pan along with the already browned pork.
Bring to a simmer then cover and cook gently for 45-55 minutes or until the pork is soft and the sauce is clinging to the meat.
Keep giving the pan the occasional stir, you shouldn’t need to add water. Once done add the cilantro and cool.
Heat the oven to 4000F/2000C/Gas Mark 6. Taking the filo, make 10 strips of about 13cm wide and 16cm long. Brush these with the melted butter.
Place around 2 good tbsp of the filling about 2.5cm in from one of the short edges and 2.5cm away from the sides. Repeat with all.
Fold the top edge over the pork and then the sides, roll up into cigar shapes. I like to flatten mine but you can keep your cigar shaped if you prefer.
Heat 1/2cm of oil in a large non-stick frying pan and add as many empanadas as you can. Cook over a medium flame until golden and crisp on the base, turn and repeat.
Take out with a slotted spoon and place on kitchen roll to absorb any extra fat
Serve hot as they are or with a little cilantro chutney to dip into.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Fiery Goan Curry

In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

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