Spicy Kingfish Pies

How to make Spicy Kingfish Pies Recipe - The combination of capsicum, chorizo, olive, tomato and spice gives these pies a Moroccan feel.

MAKES 6 INDIVIDUAL PIES

PASTRY:
1 quantity of Smoked Paprika and Black Sesame Seed Puff Pastry

FILLING:
500g kingfish (or any meaty white fish i.e. cod, monkfish), skin and bones removed, cut into 3cm cubes
2 tbsp flour, seasoned with a pinch of salt and pepper 25g butter
2 tbsp olive oil
6 cloves garlic, peeled and finely chopped
2 tsp Moroccan seasoning
2 tsp dried oregano
300g chorizo sausage, chopped into small chunks
salt and white pepper, to taste
400g can chopped tomatoes in juice
200g jar sweet roasted capsicums, roughly chopped
80g black pitted olives, roughly chopped
3 tbsp cream cheese
1 large bunch flat-leaf parsley, finely chopped
50g Parmesan, grated juice of ½ lemon
2 tbsp extra virgin olive oil, for drizzling
3 tbsp cream cheese
1 large bunch flat-leaf parsley, finely chopped
50g Parmesan, grated juice of ½ lemon
2 tbsp extra virgin olive oil, for drizzling

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Smoked Paprika and Black Sesame Seed Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for bases and one-third for tops). On a lightly floured surface, roll out each of the larger portions to approximately 3mm thick to line six individual pie dishes. Lightly oil the pie dishes and line with pastry, allowing a little overhang.

Roll the remaining pastry for the tops of the pies into six circles just larger than the pie dishes. Place on a baking tray with the pastry bases and refrigerate until chilled (30 minutes).

Place the fish in a bowl, add seasoned flour and toss a few times to coat the fish. Heat the butter in a large saucepan over a mediumhigh heat until foaming. Add the kingfish and fry for 20 seconds on each side, then remove from the pan and set aside on a plate.

Add olive oil to the saucepan, reduce the heat and add the garlic, gently frying for 1 minute. Turn the heat up to medium and add the Moroccan seasoning, oregano and chorizo, then season with salt and pepper and stir for another minute. Pour in the tomatoes and reduce the liquid by half (10–15 minutes).

Remove from the heat and transfer mixture to a bowl. Stir in capsicum, olives, cream cheese, parsley and Parmesan. Add lemon juice and extra virgin olive oil. Season to taste, then leave to cool slightly (approximately 30 minutes).

Take pastry from the refrigerator and spoon the mixture into your lined pie dishes. Brush the rims of the pastry cases with egg wash then drape the remaining pastry circles over the pie dishes. Trim, then press the pastry edges firmly together to seal. Crimp the rims with a fork dipped in flour.

Brush the pastry with egg wash, then make four slits in the top of each pie to allow the steam to escape during baking. Bake in a preheated 220°C oven for 35 minutes or until the pastry is crisp and golden-brown in colour.

Spicy Kingfish Pies