A savory Maltese pie with flaky pastry encasing chunks of lampuki fish, tomatoes, olives, capers, and spinach — autumn's most anticipated dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: pie dish on wooden board
Garnishes: lemon wedge, parsley
Accompaniments: green salad
Instructions
-
1
Sauté onion in olive oil. Add fish cubes, cook 3 min. Add drained tomatoes, capers, olives, and spinach. Season.
-
2
Roll out half the pastry and line a greased pie dish.
-
3
Fill with the fish mixture, spreading evenly.
-
4
Cover with remaining pastry, crimp edges, and cut steam vents. Brush with beaten egg.
-
5
Bake at 190°C (375°F) for 30-35 min until golden brown.
-
6
Rest 10 min before slicing. Serve warm.
Did You Know?
Maltese fishermen eagerly await the lampuki season each September, when the migratory fish pass through Maltese waters in huge shoals.
Chef's Notes
Equipment Tips
- pie dish
- rolling pin
- skillet
Garnishing
lemon wedge, parsley
Accompaniments
green salad
The Story Behind Lampuki Pie
Lampuki pie is Malta's quintessential seasonal dish, made only when the mahi-mahi-like lampuki fish arrives each autumn. Fishing for lampuki using traditional kannizzati (floating palm-leaf rafts) is a practice dating back centuries.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!