Maltese Lampuki Pie
Get ready to make the most delicious Lampuki Pie Recipe. A classic pie with an irresistible homemade pie filling!
[adrotate group="2"] [adrotate group="4"]- 1kg/2.2lb Lampuki fillets (Dorado/Dolphinfish/Mahi-mahi)
- 1 Large Onion (finely chopped)
- 2 Cloves Garlic (crushed)
- 3 Large Ripe Tomatoes (chopped - seeds and juice discarded)
- 1 Small Eggplant (diced)
- 1 Large Potato (cut into small cubes)
- 50g/1.76oz Sun-dried Tomatoes (chopped)
- 50g/1.76oz Pitted Black Olives (sliced)
- 150g/5.3oz Fresh Baby Spinach
- 1½ Tbsp Chopped Fresh Mint and Basil
- 1 Bay Leaf
- 3 Tbsp Breadcrumbs
- Juice of ½ Lemon
- 1 Tbsp Butter
- Salt & Pepper
- Shortcrust and puff pastry are both good for this pie
Season the Lampuki fillets with salt and pepper. Fry in a little olive oil both sides for a few minutes.
Remove from pan and set aside. When they are cool enough to touch by hand, chop into bite sized pieces not too small.
Half will be used in the filling mixture and the remaining will be placed between the pie filling in the pie (this way you will have chunks of fish in your pie instead of it all being combined).
To the same pan add the butter, onions and potatoes. When the onions start to soften add the diced eggplant and continue cooking till it becomes slightly soft.
Add the garlic and chopped tomatoes and simmer for about 15 minutes.
Add the sun-dried tomatoes, olives, spinach, basil and mint. Season with salt and pepper, drizzle a little olive, ¼ of the lemon juice and let it simmer gently until the spinach has wilted.
Add half of the chopped lampuki fillets, ¼ lemon juice and stir together. Let it cook for about 15 minutes. Turn off heat.
Remove bay leaf, stir in the breadcrumbs and leave to cool completely.
Butter grease a 28cm/11-inch pie dish.
Lay your pastry and half the filling. Place remaining chopped fillets on top and cover with remaining filling.
Cover with pastry and brush the top of a with beaten egg.
Bake in pre-heated oven 180C/350F until pastry is cooked and golden on top.
Enjoy!