with special thanks to ilovefood.com.mt website
1kg puff or short crust pastry
thin sliced sirloin steaks
garlic – chopped
Roll out pastry on a floured surface cut into 4 squares On one side of each square place 1 slice steak, then the ham cheese, chopped garlic and top off with the second slice of steak, So the ham cheese, and garlic are sandwiched between the two steaks.
Fold over remaining pastry on top of steak and seal with milk. Glaze with a beaten egg. Cook in a moderate oven until golden brown and crispy.
Serve with a fresh salad and french fries or selection of vegetables and boiled potatoes or croquettes.
Cauliflower Flan – Torta tal-Pastard
Short crust pastry
Salt & pepper
Finely chopped parsley
Clean and rinse the cauliflower, put in a deep pan cover with water add the salt and boil till you see that its cooked , when ready put in a sieve and drain all the water, leave till its cool
White sauce – on low flame. In a pan melt the margarine then add the onion that you chopped thinly cook till it starts to change color and its soften, add the flour and stir all the time add the luke warm milk a little at a time while stirring, keep stirring till it become creamy and getting thick, remove from flame.
Mash the cauliflower, add the white sauce, cheese eggs salt and pepper, mix them well In a flan dish melt a little butter then cover with pastry, add the cauliflower mixture add cheese on top and parsley cook in a moderate oven for 40-45mintues till top is golden
serves four persons
Apple Pie – Torta tat-Tuffieh
250g cold butter, cut into small pieces
450-500 gr flour
1 sachet baking powder + lemon juice
1.5 to 2 kilograme apples, peeled and grated
2-3 tablespoons of sugar for the apples
Combine flour, salt, and sugar and add butter – mix with your hands until mixture resembles coarse meal, with pea size pieces of butter. Add the rest of the ingredients.
Gently shape the dough, wrap in plastic wrap and refrigerate for 30 min.
As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
Add filling to the pie.
For the top of the pie you can cut some pieces of dough or cover all the pie.
A lovely coating for a pie can be achieved with a simple egg wash.
1 Tbsp heavy cream, half and half, or milk
1 large egg yolk
Beat the egg yolk with cream and brush on the surface of the pie with a pastry brush.
Chestnut Pie – Torta tal-Qastan
400g. dried chestnuts
600g sweet pastry
25g drinking chocolate
100g sugar pinch cinnamon and cloves
Wash chestnuts carefully. Soak in plenty of water for 10 hours. Put all other ingredients in the pan and bring to the boil. Continue cooking till the chestnuts are soft. Pass through a sieve. Add just a few spoons of the cooking liquid to the pastry, put in the mixture, and cover the top with strips of pastry. Bake in a hot oven.till golden
Torta Tal-Lampuki – Dorado Pie
1kg dorado fish (lampuki)
1 sliced onion
2 tomatoes, peeled and chopped
1 medium-sized cauliflower
8 olives (optional)
500g flour 2
Cut each fish into 4 portions. Dip the portions in flour and fry in shallow fat until cooked through. Do not overcook. Remove bones. Set aside while preparing the other ingredients.
Fry the sliced onion in 2 tbsp oil until soft. Add the tomatoes. Add the spinach and the cauliflower together with 1/2 pint of water. Cover closely and cook until vegetables are soft. Add olives (optional).
Line a 12″ x 8″ pie dish with a layer of pastry. Put half of the vegetable mixture on this. Place the fish portions on top. Cover with the remaining vegetables and with a pastry lid.
Bake on the middle shelf of a pre-heated oven, till top is golden for about 30mins or till cooked
Serve hot with veg. or cold as a snack
Rikotta Pie – Torta Tal-Irkotta
Salt and pepper
Puff pastry or short crust
Mix rikotta with eggs and work to a smooth mixture.
Add cheese, parsley and seasoning. Check seasoning, as it is important to get the flavour right.
It will be very difficult to correct it after baking.
Grease a pie or sandwich tin, line with pastry and fill with rikotta.
Egg wash the edges and cover with pastry.
Bake in a moderate oven until a nice golden color is reached.
Serve warm. (It can also be cooked without pastry cover).
Torta Tal-Irkotta – Rikotta Pie
500gr plain flour, sieved,
4tbsp olive oil,
1/2 tsp salt,
enough water to bind.
2 beaten eggs
In a food processor place flour, salt and margerine, cubed and beat until the mixture resembles breadcrumbs.
Put the olive oil and enough water to bind. Take the dough and knead very lightly on a floured surface. Refrigerate for at least half hour.
50g. tomato paste
pinch mixed spice
1kg. puff pastry
water or stock
salt and pepper
Cut the rabbit into small pieces and fry on a low heat fry the chopped onions till golden add all other ingredients except the eggs simmer , remove all the bones from the rabbit and add to the mixture simmer for 20 minutes , remove from the heat and add the eggs mix everything well roll half the pastry and line the greased pi dish place mixture in dish and cover with the rest of the pastry egg wash and bake in a moderate till top is nice and golden
450g lean ground beef
1 medium onion, chopped
1 teaspoon garlic powder
2 tablespoons flour
1 teaspoon salt (more or less to your taste)
1 teaspoon ground black pepper (more or less to your taste)
2 cups brown gravy (approximate)
1 beef bouillon cube or equivalent base
2 tablespoons parsley, chopped
1 quart mashed potatoes (use your favourite recipe)
8 tablespoons grated cheddar cheese
4 tablespoons shredded parmesan cheese
1 prepared pie crust
Prepare mashed potatoes. Pre-heat the oven to 400 degrees F. In a hot skillet brown ground beef with chopped onions.
When browned and the onions are tender, add the salt, pepper, garlic powder and flour.
Cook for 3-4 minutes over medium heat, stirring often.
Add the beef broth and gravy, cook until the mixture becomes thick and creamy.
(If you like a thinner sauce just add a little more broth).
Place mixture in prepared pie shell and top evenly with the warm mashed potatoes and grated cheese.
Bake for 30-35 minutes or until golden brown.