Lampuki Pie

Chef Robert Cassar prepares a Lampuki pie topped with mashed potatoes 

Ingredients

  • Dough
  • 200g flour
  • 200g butter
  • 50grm water
  • 1 lampuka
  • 1 onion
  • 1 clove garlic
  • 500ml tomato sauce
  • Parsley
  • Chives
  • 2 potatoes
  • 1tbsp butter
  • 1 egg yolk
  • Seasoning

Method

For the dough

  1. Place flour into a large bowl, add diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  2. Stir in a pinch of salt, then add 2-3tbsp water and mix to a firm dough.
  3. Knead the dough briefly and gently on a floured surface.
  4. Wrap in cling film and chill while preparing the filling.

For the filling

  1. Clean the fish, cut it into slices and roll in the seasoned flour.
  2. Fry the fish in hot oil until golden brown. Allow to cool and remove bones.
  3. Fry the chopped onions in same oil used to fry the fish, add tomatoes and simmer for around 15 mins on low heat.
  4. Add all the remaining ingredients and cook on low heat for another 30mins.
  5. Add the fish to the mixture and mix well.
  6. Line a greased baking dish with the pastry and fill in with mixture, covering the top with mashed potatoes.

This recipe first appeared on Gourmet Today, October, 2018.

 

More in Food

Get access to the real stories first with the digital edition

Subscribe