Maltese Lampuki Pie

Maltese Lampuki Pie

A Lampuki pie is a great recipe to try if you want to do something a little different with your lampuki other than fried or baked. Lampuki is the Maltese name for dorado, dolphinfish, or mahi-mahi. A type of fish typically found around the waters of Malta during autumn. It is a white, meaty fish with a delicate flavour and is loved by many.

Maltese Lampuki Pie

Difficulty: Advanced Prep Time 60 min Cook Time 90 min Total Time 2 hrs 30 mins
Cooking Temp: 200  °C Servings: 4
Best Season: Fall

Ingredients

Main:

Method

  1. Season the Lampuki (Dorado) fillets with salt & pepper. Fry on both sides for a few minutes. Remove from pan and set aside.

  2. When they are cool enough to touch by hand, chop into bite sized pieces (Half will be used in the filling mixture and the remaining will be placed between the pie filling in the pie. This way you have proper chunks of fish in your pie instead of it all being combined).

  3. To the same pan add the butter, onions and potatoes. When the onion starts to soften add the chopped eggplant, continue cooking till the eggplant are slightly soft. Add the garlic and chopped tomatoes. Let it simmer for about 15 minutes.

  4. Now add the sun-dried tomatoes, olives, spinach, basil and mint. Season with salt/pepper, drizzle olive oil and a ¼ of the lemon juice and let it simmer gently until the spinach has wilted.

  5. Add half of the chopped lampuki (Dorado) fillets (remaining fillets will be placed in the pie), the other ¼ lemon juice and combine well. Let it cook for about 15 minutes.

  6. Now let it cool completely, remove bay leaf and stir in the breadcrumbs.

  7. Butter your pie dish, place the pastry and half the filling. Place remaining fillets on top and cover with remaining filling. Cover with pastry and brush the top of with a beaten egg.

  8. Bake in oven 200C/400F for 1 hour or until pastry is cooked and golden on top.

  9. Enjoy!