Method

• 1.
  For the dough, place the flour, baking powder, 1 tsp fine salt and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, slowly add 175ml water and process until the mixture just comes together. Shape into a disc, enclose in plastic wrap, then refrigerate for 2 hours.
• 2.
  For the filling, heat a large cast iron frypan over high heat. Add 25ml oil and allow to reach a light haze. Once oil is hot, add one-quarter of the John Dory and, using a spoon, break fish up into an even texture as it cooks and browns, to prevent large lumps forming. Ensure the fish starts to take on a little colour (this will take about 1 minute.) Season lightly with fine salt and remove from the pan. Don’t drain the mince off, as the oil has a lot of flavour and will be used in the final mix. Repeat with the remaining oil and fish.
• 3.
  Reduce heat to medium. Add the onion and capsicum and cook, stirring occasionally, for 8-10 minutes until tender and slightly coloured. Add the paprika, oregano and cumin, and season lightly with fine salt and as much chilli as you feel you need. Toast lightly for 2 minutes. Add the currants and fish stock and bring to the boil over high heat. Cook for 10-12 minutes until reduced and stock has thickened and is coating the vegetables. Stir in the John Dory and season to taste, adjusting both salt and chilli. Transfer to a bowl and chill for 30 minutes. On a clean flour-dusted surface, roll out dough to 2mm thick. Using an 8cm pastry cutter, cut 40 rounds of pastry, rerolling scraps. Layer between baking paper to prevent sticking and chill while oven preheats.
• 4.
  Preheat oven to 220°C. Line 2 large baking trays with baking paper. Spoon 3/4 tbs filling into the centre of each pastry round. Brush edge with water, fold over to form a half-moon, and crimp edges with a lightly floured fork. Place on prepared trays and brush with egg wash, then chill for 30 minutes. Bake for 15-20 minutes until golden. Serve warm with sea salt flakes.