Name: Goan Meat Tarts
Yield: Makes 16 Pastries; Serves 8
Cuisine: India
Ingredients: ½ pound (1 cup) lard or 1 cup vegetable shortening; ½ teaspoon salt; 2½ cups all-purpose flour or 3 cups pastry flour (see Note); ¼ teaspoon baking powder; 2 tablespoons sugar; Double recipe Beef Filling or Pork Filling, or one recipe of each; 1 egg, whisked with 1 tablespoon water, for a wash (optional); 2 to 3 tablespoons cold water, if needed; 1 tablespoon rice vinegar; 1 large egg

Preparation info

Serves
8

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Goa, a small state on India’s west coast, south of Mumbai, was colonized by the Portuguese. There are still, especially in the towns, clear signs of the Portuguese era: usually a Catholic church or two (some of them very grand), as well as colonial-style arcades, signs in Portuguese, and shop proprietors with surnames like Fernandes or da Silva.

Another remnant of the Portuguese era is the pastry shops, very good pastry shops. The meat pastries here were inspired by those we indulge