Spicy Goan Pork Filo “Empanadas”

Spicy Goan Pork Filo “Empanadas”

Made With Our Fiery Goan Curry -
2 SERVES
SERVES 5-6
prep
5 MINS PREP
20 MINS COOK
60 MINS COOK
Indian and Mexican street food meet in a crispy casing filled with spicy, tender pork. A real treat-yourself dish and perfect to serve to guests too.
Anjum Signature

Tailored to Taste
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!
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 coriander
Method
  1. 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.
  2. Open the base and main sauce from the pouches (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.
  3. 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.
  4. Keep giving the pan the occasional stir, you shouldn’t need to add water. Once done, add the coriander and cool.
  5. Heat the oven to 2000C (Fan 1800C/Gas Mark 6) . Taking the filo, make 10 strips of about 13cm wide and 16cm long. Brush these with the melted butter.
  6. 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.
  7. 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.
  8. 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.
  9. Take out with a slotted spoon and place on kitchen roll to absorb any extra fat.
  10. Serve hot as they are or with a little coriander chutney to dip into.
Tailored to Taste
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!
  • 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 coriander
  1. 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.
  2. Open the base and main sauce from the pouches (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.
  3. 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.
  4. Keep giving the pan the occasional stir, you shouldn’t need to add water. Once done, add the coriander and cool.
  5. Heat the oven to 2000C (Fan 1800C/Gas Mark 6) . Taking the filo, make 10 strips of about 13cm wide and 16cm long. Brush these with the melted butter.
  6. 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.
  7. 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.
  8. 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.
  9. Take out with a slotted spoon and place on kitchen roll to absorb any extra fat.
  10. Serve hot as they are or with a little coriander chutney to dip into.
MADE WITH OUR DELICIOUS
Fiery Goan Curry

Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.

In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!

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