Traditional Maltese cooking

Lampuki Pie

Torta tal-Lampuki is a traditional Maltese fish pie made with lampuki (dorado/mahi-mahi), spinach, olives and a shortcrust pastry, typically eaten in autumn.

Ingredients

600g lampuki (or dorado/mahi-mahi) fillets
2 onions, chopped
2 cloves garlic, chopped
3 tbsp olive oil
400g spinach, washed
100g cauliflower florets, cooked
50g black olives, pitted
1 tbsp capers
2 tbsp tomato paste
A handful of walnuts, chopped
Salt and black pepper, to taste
500g shortcrust pastry (store-bought or homemade)

Steps

1
Heat the olive oil in a pan and gently fry the onions and garlic until soft.
2
Add the fish fillets and cook briefly until just opaque, then remove and flake the fish, discarding any bones.
3
In the same pan, wilt the spinach, then stir in the cauliflower, olives, capers, tomato paste and walnuts.
4
Fold the flaked fish back into the vegetable mixture and season with salt and pepper. Leave to cool slightly.
5
Line a pie dish with half the shortcrust pastry and spoon in the filling.
6
Cover with the remaining pastry, seal and crimp the edges, and cut a small vent in the top.
7
Bake in a preheated oven at 190°C (375°F) for about 40 minutes, until the pastry is golden.
8
Allow to cool slightly before slicing and serving.