Goan Style Empada De Camarao Recipe (Prawn Pie) Made Easy

To begin making the Goan Style Empada De Camarao method, we will make the pie crust first.

Get all the components ready and get your margarine cut into small pea size pieces.The next step is to make the flour base for the pie crust.

In a large mixing mixing bowl, combine the baking flour, seasoning, and sweetener.

mix in the margarine into the baking flour mixture.Work the margarine into the baking flour with your fingers until the mixture resembles a coarse meal.

When you hold the baking flour together, it should hold tight and when you let it loose, it will fall apart.dust ice liquid onto the baking flour and margarine mixture.  Using your hands push the flour base from the sides to the middle of the mixing bowl to form a ball that holds together.Make sure to mix in little liquid at a time, as the burning up from your hands will soften the margarine and help form the flour base as well.You can transfer the pie flour base on to a work surface and work the flour base the flour base until all the baking flour has come together to form a creamy flour base.Once done, wrap the flour base in a cling film or a plastic wrap and store in the fridge it for a couple of hours.

This refrigeration process helps to give the pie crust a flaky texture.To make the filling, grind the components for Recheado masala in a mixer grinder to a creamy paste and keep it aside.burning up a kadai with lubricate, mix in finely sliced onions and saute till they turn translucent.

mix in in tomatoes and saute till it becomes mushy and soft.mix in your ground recheado masala and keep sautéing until the raw smell from the masala goes away.

mix in finely sliced prawns at the end, dust with little seasoning and prepare until the prawns curl up and switch off the flame immediately.

 Set aside the filling to cool, pre burning up the oven to 180 degree Celsius to 10 mins and leave it aside.

Remove the flour base from the refrigerator to start rolling.On a generously floured surface, Divide the flour base into two equal parts, gently flatten the ball of the flour base with a rolling pin.

Starting from the center, roll the flour base into a circle about an inch larger than the diameter of the cooking vessel that you plan to use.Once rolled out lift the flour base into the cooking vessel.

Fold the edges under and crimp with your fingers or a fork.Blind oven-cook the pie crust in the oven for about 5 mins and take it out.

mix in 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 put a lid on the tart on top.

Carefully lift the flour base and place it on top of the pie and cut of the extras from the ends.

By using a forst poke holes on top.oven-cook it in the oven at 180 degree Celsius for over 30 mins till you get a nice crackling crust on top.

You can also egg brush to get a nice color.present the Goan Style Empada De Camarao method along with a salad and a Orange Mocktail method to make it a complete meal.