Meal

Torta tal-Lampuki – Lampuki Pie

It’s Lampuki Season! Here’s a classic recipe which we invite you to try! Filleted thanks to your fishmonger, there’s no reason why you shouldn’t have a go at it! We love baking small lampuki pies as well. Ideal for lunch at work

Lampuki Pie

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Dinner Maltese
By MC Serves: 4
Prep Time: 30 Cooking Time: 45 minutes Total Time: 1 hour 15 minutes

Ingredients

  • 2 Acqua e Farina - Sfoglia pastry
  • 750g filleted lampuki
  • 250g tomatoes, peeled and chopped
  • 250g cauliflower, boiled
  • 250g tomato puree
  • 250g onions, chopped
  • 200g spinach
  • 150g peas
  • 100g FOS black kalamata olives
  • 4 garlic cloves chopped
  • 2 eggs
  • 1 egg beaten
  • golden drop olive oil
  • lemon zest
  • mint
  • marjoram
  • sesame seeds

Instructions

1

Boil the fish for 10-15minutes

2

Preheat the oven at 190C

3

Fry the onions and garlic in olive oil until golden

4

Lower the heat and add the fish, spinach, peas, chopped cauliflower, olives, tomatoes, puree, lemon zest, mint, marjoram and seasoning. Mix well

5

Cook for a few minutes

6

Remove from the heat and add the lightly beaten eggs when slightly cool. Mix well.

7

Roll out one of the pastry and line a lightly greased and floured pie dish.

8

Fill it with the lampuki mixture.

9

Use the other pastry to cover the pie.

10

Seal the edges by pressing firmly together.

11

Make a few slits in the top of the pie.

12

Brush with the beaten egg and sprinkle some sesame seeds.

13

Bake for 45 minutes or until the pastry is crisp and golden

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