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 indulged in at a pastry shop near the central market in the town of Margao, in south Goa. They are delicious oven-baked little tarts filled with savory cooked meat, either beef or pork. The pastry is very short and a little sweet, the meat moist and lightly spiced. In Goa we often washed them down with a cool Limca (local lime-flavored soda), but at home we serve them with ice-cold beer or Tamarind-Mint Tea.
These freeze very well. Two make a filling snack.
Make the pastry at least an hour before you wish to start baking.
Combine all the dry ingredients in a bowl and stir to mix well. Cut in the lard or shortening until the mixture resembles coarse meal. Mix together the egg and vinegar and stir in. Try pulling the dough together. If it is still crumbly, add about
Place a baking stone, if you have one, on a rack in the center of the oven.
Lightly dust your work surface with flour. Turn out the pastry from one bag, keeping the other refrigerated. Roll out to a
Lightly dust your work surface with flour again, and repeat with the other piece of pastry, but set the rounds aside on your work surface.
Spoon a scant
Serve as a snack, or as part of an easy lunch with a green salad or a tomato salad.
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