Empada de Peixe à Maniera de Macao

Description
Macanese-style fish pie

Macanese pastry dough

 * 2¼ cups flour
 * ¼ cup sugar
 * ½ tsp baking powder
 * pinch salt
 * 4 tbsp cold butter, cut into pieces
 * 8 tbsp cold margarine, cut into pieces
 * 1 egg
 * 1 egg yolk
 * 1 tbsp port

Pie

 * 1 lb red snapper filets
 * salt and freshly ground black pepper
 * flour
 * 2 tbsp olive oil
 * 1 clove garlic, crushed and peeled
 * 2 scallions, trimmed and chopped
 * 1½ tsp ground cumin
 * 1½ tsp ground coriander
 * ¾ tsp ground turmeric
 * 1 recipe Macanese pastry dough
 * 3 sprigs fresh mint, chopped
 * ¼ cup green olives
 * 2 tbsp freshly grated Parmigiano-Reggiano

Macanese pastry dough

 * 1) Sift together flour, sugar, baking powder, and salt in a medium mixing bowl.
 * 2) Using a pastry cutter or 2 knives, work butter and margarine into flour until it resembles coarse meal.
 * 3) Make a well in the center, and add egg, egg yolk, and port; then beat together with a fork until frothy.
 * 4) Gradually work in flour until mixture just holds together.
 * 5) Knead dough a few times on a lightly floured surface using the heel of your hand and pressing down and away from you to make a smooth, dense dough.
 * 6) Divide dough in half and shape into rounds.
 * 7) Roll out rounds on a lightly floured surface into 8" circles (dough rounds will be fragile).

Pie

 * 1) Run your fingers over the fish filets, then remove any bones that you feel.
 * 2) Generously season fish with salt and pepper, then lightly dredge in flour.
 * 3) Heat 1 tbsp of the oil in a large skillet over medium heat and fry fish on both sides, about 1 minute per side.
 * 4) Remove fish from skillet and set aside.
 * 5) Heat remaining 1 tbsp oil in the same pan.
 * 6) Add garlic and half the scallions and cook until soft and fragrant, about 1 minute.
 * 7) Add cumin, coriander, and turmeric and cook for 30 seconds.
 * 8) Add ½ cup water and return fish to skillet.
 * 9) Season to taste with salt and pepper and simmer until fish is just cooked through, about 4 minutes.
 * 10) Allow fish to cool, then use a fork to break fish into large chunks.
 * 11) Preheat oven to 350°F.
 * 12) Fit 1 pastry round into an 8" pie pan and, with your fingertips, press dough to fit pan.
 * 13) Spoon filling into pie shell, then sprinkle with remaining scallions and the mint.
 * 14) Scatter on top, then sprinkle with Parmigiano-Reggiano.
 * 15) Cover pie with remaining pastry round, crimp edges, and cut a few slits in the center for steam to escape.
 * 16) Bake until crust is golden and filling is hot, about 35 minutes.