Dolphin Fish Pie (Torta tal-Lampuki)

For the Dough:
– 500g plain flour
– 250g unsalted butter chilled and diced
– 3 -4 tablespoons ice-cold water
– 1 teaspoon salt

For the Filling:
– 500gm dolphin fish
– 4 large tomatoes chopped
– 2 large onions chopped
– 250gm fresh / frozen spinach finely chopped *
– 100gm peas
– 4 black olives deboned and chopped
– 1 clove garlic crushed
– 1 tablespoon olive oil
– 1 lemon zest
– 1 egg beaten
– sesame seeds
– salt and pepper

Dough Preparation:
Sift the flour. Add the salt. Rub in unsalted butter until mixture texture is crumbly. Gradually the cold water to the mixture and knead into dough. Roll to form a ball. Wrap in cling film and chill for at least 30 minutes before rolling it out.

Filling Preparation:
Clean the fish and remove all bones. Cut into small portions. Dip each piece in flour and fry until just cooked through. Set aside. Fry the onion and garlic until done. Add the spinach, olives, peas and tomatoes. Blend in the lemon zest. Cover and cook until vegetables are soft. Add the fish to the vegetables and mix well. Add salt and pepper to taste.

Divide the pastry into two parts, 1/3 and 2/3. Roll out both portions to a desired thickness. With the larger portion line the bottom and sides of a baking dish. Fill in with the lampuki mix. Cover all with the smaller pastry portion. Seal the upper and lower pastry portions together along the edges of the baking dish. Cut some slits in the upper pastry layer. Glaze the top with a beaten egg. Sprinkle sesame seeds. Bake in a moderate preheated oven approximately (200ºC fan forced) for approximately 45 minutes till pastry is golden in colour.

* Fresh spinach has to be boiled prior to cooking with the onion and tomato mix.

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