ANJUM ANAND’S GOAN PORK PIES
8 MEDIUM OR 10 SMALL PIES
FOR THE PASTRY
225g plain flour, more to dust 1⁄4 tsp salt 90g cold unsalted butter, chopped, plus more for greasing 2 egg yolks 3 tbsp ice-cold water A little milk 1 large egg, lightly beaten
FOR THE FILLING
3–4 tbsp vegetable oil 2 medium-small red onions 30g chopped root ginger 40g garlic cloves 400g pork shoulder, finely chopped (around 0.5–1cm) 1 tbsp plain flour 3–5 green chillies, stalks removed, pierced with a knife 1 rounded tsp garam masala 1 rounded tsp ground cumin 0.5 tsp ground turmeric 1 tsp Kashmiri chilli powder 300ml chicken stock Salt and freshly ground black pepper 1.5 tsp sugar, or to taste 2.5 tbsp white wine vinegar Coriander, finely chopped
1 Place the flour and salt in a bowl. Add the butter and rub with fingertips until it looks like crumbs. Add the yolks and ice-cold water and bring together until smooth. Wrap in cling film and put in fridge for 1 hour.
2 Heat the oil in a large saucepan. Brown the onions. Meanwhile, blend the ginger and garlic to form a paste. Add to the onions and stir until the liquid has dried off. Add pork, flour, chillies and spices. Stir over a gentle heat for a few minutes. Pour in the stock and seasoning and bring to the boil. Cook over a medium heat for 20–25 minutes. Add the sugar and vinegar then stir to reduce. Remove the chillies, stir in the coriander and leave to cool.
3 Preheat the oven to 180C/gas mark 4. Remove pastry from fridge and cut into 8. With a little flour, roll into 10cm circle. Place a rounded tbsp of filling in the middle, brush milk around the edge and enclose to make a semi-circle. Press together to seal. Place on a lined baking sheet.
4 Brush well with the beaten egg, leave to settle. Brush with egg again. Bake on the middle shelf for 20–25 minutes or until golden. Serve hot or warm.