For the Dough
■ 250g plain flour
■ 60g castor sugar
■ 100g lard
■ 1 whole egg
■ 2 egg yolks
■ 3 tablespoons of pine nuts, ground
■ 1 tablespoon of port or water
■ pinch of salt
For the Filling
■ 300g garoupa fillets or other white fish
■ 1 cup of flour
■ 1 medium onion finely chopped
■ 1/2 teaspoon turmeric powder
■ 1 teaspoon cumin powder
■ 1 teaspoon coriander powder
■ 2 teaspoons of red wine vinegar
■ 3 tablespoons of water
■ 3 tablespoons of almond flakes
■ 10 pitted black olives chopped
■ 50g Edam cheese, grated
■ 2 eggs, hardboiled and sliced
■ 2 tablespoons of olive oil
■ 1 egg yolk, whisked.
■ salt and pepper
■ equipment; shallow 18cm tart/pie pan with removable bottom
1. Mix the flour and salt in a large mixing bowl.
2. Put the lard in a small saucepan and heat gently till it melts. Pour the lard into the flour and mix through. Mix in the egg yolks one by one and then the whole egg. Finally add the sugar, port or water, pine nuts and mix well.
3. Transfer the dough to a lightly floured kneading surface and knead the dough till it's smooth. Roll the dough into a ball, wrap in cling wrap and refrigerate.
4. Place the flour on plate and mix in salt and pepper.
5. Cut the fish fillets to a large dice and roll the fish pieces in the seasoned flour. Set aside.
6. Peel and finely dice the onion; chop the black olives and grate the cheese keeping separately.
Assembly and Cooking
7. Heat the oil in a frying pan and cook the fish pieces until they are lightly coloured on both sides, remove from the pan and set aside.
8. Add the chopped onion to the frying pan and cook until translucent; add the turmeric, coriander and cumin powders, cook for 2-3 minutes and then add two teaspoons of vinegar and stir through the mixture.
9. Add the fish to the pan with 3 tablespoons of water and stir the fish through the onions. Cook the fish filling for 4-5 minutes. Turn off the heat and allow to cool.
10. Whilst the filling is cooling hard boil the eggs, leave to cool before peeling and slicing.
11. Pre-heat the oven to 200˚ C.
12. Cut the dough in half, knead on a lightly floured surface 2-3 times and form a ball. Flatten the dough and roll out to circle slightly larger than 10”. Lift the dough and drape it over a 8” x 1“ pie pan, push the dough into the bottom corners and sides and allow the excess to drape over the edge. Set aside.
13. For the pie top roll out the other half of the dough to form a smaller 9” circle.
14. Sprinkle the chopped black olives, grated cheese and almonds over the fish and mix through gently.
15. Fill the dough lined pie dish with the fish, heaping towards the centre, lay the sliced egg around the centre.
16. Brush water around the edge of the bottom pie dough with a pastry brush, lay the pastry top over the dish and fold the bottom excess up to meet the top and crimp together.
17. Pierce a few holes in the top of the pie and brush the pastry with the whisked egg. Bake in a pre-heated oven for 30-40 minutes until the crust is golden. Allow the pie to cool for 5-10 minutes before removing from the pan.
Empada de Peixe
Prep: 60m | Cook: 40m | Yield: 18cm Pie|
Macao Fish Pie Recipe
Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004
Fish pie with almonds, olives and eggs in a light turmeric, cumin coriander sauce