Goan Style Empada De Camarao Recipe (Prawn Pie)
Flaky puff pastry stuffed in with prawns cooked in recheado masala that has a good punch of flavours.
Goan Style Empada De Camarao Recipe (Prawn Pie) is a very Portuguese influence on Goan Dish. The dish is made from a spicy flavored flaky pie pastry that is stuffed in with chopped prawns that is cooked in Recheado masala. This is one of the common masala used in most of the Goan cooking. The masala is fiery hot and has good blend of hot aromatic spices and Tamarind. The addition of onions and tomatoes to the dish adds in an extra touch to the whole pie.
If you are looking for more Prawn recipes here are some :
- 300 grams Prawns , deveined and chopped small
- 1 Onion , chopped
- 1 Tomato , chopped For the Recheado masala
- 10 Dry Red Chillies
- 3 cloves Garlic
- 1 inch Cinnamon Stick (Dalchini)
- 1 teaspoon Whole Black Peppercorns
- 1 Onion , chopped
- 18 grams Tamarind Paste For the Pie Pastry
- 1 cup Whole Wheat Flour
- 1/2 cup Vivatta Maida
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Salt
- 1 tablespoon Sugar
- 1/2 cup Butter (Unsalted) , cut into small pea size pieces
- 3 to 4 tablespoons Chilled water
How to make Goan Style Empada De Camarao Recipe (Prawn Pie)
To begin making the Goan Style Empada De Camarao Recipe, we will make the pie crust first. Get all the ingredients ready and get your butter cut into small pea size pieces.
The next step is to make the dough for the pie crust. In a large mixing bowl, combine the flour, salt, and sugar. Add the butter into the flour mixture.
Work the butter into the flour with your fingers until the mixture resembles a coarse meal. When you hold the flour together, it should hold tight and when you let it loose, it will fall apart.
Sprinkle ice water onto the flour and butter mixture. Using your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
Make sure to add little water at a time, as the heat from your hands will melt the butter and help form the dough as well.
You can transfer the pie dough on to a work surface and knead the dough until all the flour has come together to form a smooth dough.
Once done, wrap the dough in a cling film or a plastic wrap and refrigerate it for a couple of hours. This refrigeration process helps to give the pie crust a flaky texture.
To make the filling, grind the ingredients for Recheado masala in a mixer grinder to a smooth paste and keep it aside.
Heat a kadai with oil, add chopped onions and saute till they turn translucent. Add in tomatoes and saute till it becomes mushy and soft.
Add your ground recheado masala and keep sautéing until the raw smell from the masala goes away. Add chopped prawns at the end, sprinkle with little salt and cook until the prawns curl up and switch off the flame immediately.
Set aside the filling to cool, pre heat the oven to 180 degree Celsius to 10 minutes and leave it aside. Remove the dough from the refrigerator to start rolling.
On a generously floured surface, Divide the dough into two equal parts, gently flatten the ball of the dough with a rolling pin. Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pan that you plan to use.
Once rolled out lift the dough into the pan. Fold the edges under and crimp with your fingers or a fork.
Blind bake the pie crust in the oven for about 5 minutes and take it out. Add the filling inside and flatten it.
Roll out the other half of the pie crust pastry as flat and big as possible, in order to cover the tart on top. Carefully lift the dough and place it on top of the pie and cut of the extras from the ends. By using a forst poke holes on top.
Bake it in the oven at 180 degree Celsius for over 30 minutes till you get a nice crispy crust on top. You can also egg brush to get a nice color.
Goan Style Empada De Camarao Recipe (Prawn Pie) is part of the Baking With Flour Contest