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

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Lampuki Pie

(7 votes, average: 4.71 out of 5)
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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