Goan food is heavily influenced by their former Portuguese colonizers, so there is a love of pork, pastry and vinegar, as well as beef, that is not found in other regions. These little pies are inspired by the pork empanadas much loved in Goa. I have changed the pastry as I wanted to bake rather than fry these pies, and also altered the recipe a little texturally, though the flavours are fairly true to the original. These are best served hot and make a wonderful lunch with salad, or are great for picnics, or also amazing as finger food (though you might want to make them smaller).
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