Goan Style Empada De Camarao (Prawn Pie) Recipe
Goan Style Empada De Camarao is a delightful Goan pastry stuffed with spicy, succulent prawns. It’s a savory pie, perfect for lunch or dinner, offering a burst of flavor with the richness of the prawns combined with aromatic spices. This traditional Goan recipe is sure to impress your guests and add a tropical twist to your meal plans.
Ingredients for the Pie:
| Ingredient | Quantity |
|---|---|
| Prawns (deveined and chopped) | 300 grams |
| Onion (chopped) | 2 medium-sized onions |
| Tomato (chopped) | 1 medium-sized tomato |
| Dry Red Chillies | 10 |
| Garlic (cloves) | 3 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Whole Black Peppercorns | 1 teaspoon |
| Tamarind Paste | 18 grams |
| Whole Wheat Flour | 1 cup |
| Vivatta Maida (all-purpose flour) | ½ cup |
| Red Chilli Powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Sugar | 1 tablespoon |
| Chilled Butter (cut into small pea-sized pieces) | ½ cup |
| Chilled Water | 3 to 4 tablespoons |
Preparation Time:
- 10 minutes
Cooking Time:
- 60 minutes
Total Time:
- 70 minutes
Servings:
- 4
Cuisine:
- Goan
Course:
- Lunch
Diet:
- Non-Vegetarian
Instructions:
Step 1: Prepare the Pie Crust
- Begin by preparing the pie crust. Ensure that all ingredients are ready, with butter cut into small pea-sized pieces.
- In a large mixing bowl, combine the whole wheat flour, Vivatta maida, salt, and sugar. Add the chilled butter to the flour mixture.
- Use your fingers to work the butter into the flour until the mixture resembles a coarse meal. When you press the mixture together, it should hold together, and when you let go, it will crumble apart.
- Gradually add chilled water, a little at a time, into the flour mixture. Gently push the dough from the edges toward the center to form a ball that holds together. Be cautious not to overwork the dough, as the warmth from your hands can melt the butter and affect the flakiness of the dough.
- Knead the dough lightly until it becomes smooth and cohesive. Wrap the dough in plastic wrap or cling film and refrigerate it for at least 2 hours. This will help the dough to firm up and achieve a flaky texture when baked.
Step 2: Prepare the Filling
- While the dough chills, prepare the prawn filling. In a mixer grinder, blend the dry red chillies, garlic, cinnamon stick, black peppercorns, and tamarind paste into a smooth paste. Set aside.
- Heat oil in a kadai or frying pan over medium heat. Add the chopped onions and sauté until they turn translucent.
- Add the chopped tomatoes to the pan and sauté until the tomatoes become soft and mushy.
- Add the ground recheado masala (spice paste) and cook it further until the raw smell of the masala fades and the oil begins to separate.
- Add the chopped prawns to the pan, sprinkle a pinch of salt, and stir well. Cook the prawns until they curl up and turn pink, which should take about 3-4 minutes. Once cooked, remove the pan from the heat and set aside the filling to cool.
Step 3: Assemble the Empada
- Preheat the oven to 180°C (350°F) and leave it to heat for 10 minutes.
- Remove the pie dough from the refrigerator. Divide the dough into two equal portions. On a generously floured surface, roll out the first half of the dough into a circle, about 1 inch larger than the diameter of the baking pan or tart dish you are using.
- Carefully lift the rolled-out dough and place it into the pan. Fold the edges under to form a neat crust around the edges, and use your fingers or a fork to crimp the edges of the dough.
- Blind bake the crust for about 5 minutes in the preheated oven. This step helps set the crust and ensures it doesn’t become soggy once the filling is added.
- Once the crust is partially baked, remove it from the oven. Spoon the prawn filling into the pie crust and flatten it evenly.
Step 4: Top and Bake
- Roll out the second half of the pie dough into a circle, large enough to cover the filling.
- Carefully lift this top layer of dough and place it over the prawn-filled crust. Trim any excess dough from the edges and fold the edges under to seal the pie.
- Use a fork to poke small holes into the top layer of dough to allow steam to escape during baking.
- (Optional) To get a golden color on top, you can brush the pie with an egg wash (a beaten egg mixed with a little water) before baking.
- Bake the pie in the oven at 180°C for 30 minutes, or until the top is golden brown and the crust is crispy.
Step 5: Serve and Enjoy
- Once the Goan Style Empada De Camarao (Prawn Pie) is baked to perfection, remove it from the oven and allow it to cool slightly before serving.
- Serve the empada with a refreshing salad and an orange mocktail for a complete Goan-inspired meal.
Tips:
- Dough Texture: When working the dough, be mindful not to over-handle it. The less you work with it, the flakier your crust will be.
- Prawn Substitution: If you’re unable to find fresh prawns, you can substitute them with frozen prawns. Just ensure they are thawed and drained before use.
- Spice Level: Adjust the number of dry red chillies to control the heat level of the recheado masala. For a milder version, use fewer chillies.
This Goan Style Empada De Camarao is a wonderfully flavorful dish with a perfect balance of spices and the richness of prawns. The crispy pie crust complements the tender filling beautifully, making it an irresistible treat that is sure to become a family favorite!
