Pork Vindaloo Pasties
Chef Josh Smerdon
Nantucket Pasty Co.
Nantucket, Mass.
These handheld pies may have originated in Britain, but here they pick up an Indian accent with their vindaloo-spiced pork filling. They can be eaten hot or at room temperature.
Ingredients
Pork marinade
5 lb. pork butt, cut into 1-in. cubes
1 tbsp. turmeric
1 tbsp. chili powder
6 tbsp. sugar
6 oz. palm or cider vinegar
Spice paste
9 oz. palm or cider vinegar
8 oz. dried Thai chilies
1/2 cup tamarind pulp
1/4 cup sugar
1/4 cup kosher salt
2 1/2 oz. gingerroot, peeled and grated
3 tbsp. coriander seeds
1 1/2 tbsp. cumin seed
1 tbsp. fenugreek seeds
1 tbsp. turmeric
1/2 tbsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
Filling
3 tbsp. vegetable oil
2 onions, diced
1/2 cup spice paste
3 oz. tomato paste
2 oz. water
5 lb. marinated pork
Pastry for 2-crust pie
Steps
- For spice paste: In nonreactive bowl, combine vinegar and remaining spice paste ingredients. Cover and refrigerate overnight.
- To use, puree spice paste mixture in a blender to make a coarse paste.
- For pork marinade: Combine pork and remaining marinade ingredients; marinade overnight in refrigerator.
- For filling: In large skillet heat oil. Add onions and cook over low heat until caramelized. Add 1/2 cup spice paste; continue cooking 1 minute longer.
- In small bowl, stir together tomato paste and water. Add to skillet; cook until water evaporates.
- Add pork to skillet; reduce heat and simmer, stirring occasionally, to prevent scorching. Cook pork until very tender, about 2 hours. Adjust seasoning.
- Preheat oven to 375 degrees. Prepare and roll out pastry about 1/8-inch thick; cut into 16 circles. Spoon some of pork filling onto each and fold over to enclose.
- Place pies on baking sheet. Bake 20 to 25 minutes until golden brown. Cool on wire racks.