Use 1/2 kg. pork cut fine or minced
Use 6 large onions
For the pastry:
Use 250 g. flour seived thrice with 1/2 teaspoon baking powder
or 125 g. flour and 125 g. semolina seived with baking powder
Use 3 egg yolks
Use 1 tablespoon ghee (hydrogenated oil)
Use 1/4 teaspoon salt
Knead all the above ingredients thoroughly till a soft dough is formed and keep aside. Do not use water. Grind to a fine paste:
Use 2 green chillies
Use 1 red chilli
Use 1/2 inch piece ginger
Use 6 flakes of garlic
Use a pinch or two of cumminseeds
Use 1/4 inch piece turmeric
Use 6 peppercorns
Use 1 inch piece cinnamon
Use 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 tablespoons 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.