Empadinhas (Small pork pies)

Ingredients
1 lb.. pork cut fine or minced
6 large onions

For the pastry:
250 g. flour sieved thrice with 1/2 teaspoon baking powder
125 g. flour and 125 g. semolina sieved with baking powder
3 egg yolks
1 Tsp. ghee (clarified butter)
1/4 teaspoon salt

Method
Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water.

Grind to a fine paste: 2 green chilies 1 red chili 1/2 inch piece ginge 6 flakes of garlic a pinch or two of cumin seed1/4 inch piece turmeric 6 peppercorns 1 inch piece cinnamon 6 cloves

Mix together the cut/minced pork and the ground spices well. Brown the sliced onions in a little oil, add the meat mixture and fry well.

Add two Tsp. tamarind water or vinegar, a teaspoon of sugar and a
little warm water just enough to allow the meat to cook. Remove from fire when
the preparation gets relatively dry. Salt may be added if desired. Divide the dough into small even-sized balls.

Spread them on greased aluminum forms, fill with meat stuffing and cover with
remaining dough.

Close every empadinha well, till it has a nice finish. Brush the top of each
empadinha with beaten egg yolk to give it a glazed finish. Bake till light brown.

from Goan Cookbook by Joyce Fernandes