For the dough:
Knead all the ingredients thoroughly till a soft dough is
formed and keep it aside. Do not use water.
For making pork pies:
cut into fine pieces or minced.Mix together the cut/minced pork and the ground spices well.
Brown the sliced onions in a little oil and add the meat mixture and fry well.
Add two tbsp of tamarindwater or vinegar, a tsp of sugar and a little warm water just enough to allow the meat to cook. Remove from fire when the preparation gets relatively dry. Salt may be added if desired.
Divide the dough into small even-sized balls.
Spread them on greased aluminum forms, fill with meat stuffing and cover with remaining dough.
Close every empadinha well till it has a nice finish.
Brush the top of each empadinha with beaten egg yolk to give it a glazed finish.