with special thanks to website

Beef Pastry


1kg puff or short crust pastry

thin sliced sirloin steaks

slices ham

slices cheese

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


25g. Margarine

25g. Flour

300ml milk

3 eggs

1 onion

Parmesan cheese

Salt & pepper

Finely chopped parsley

White Sauce


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

Apple pie

250g cold butter, cut into small pieces
100g sugar
450-500 gr flour
2 eggs
1 sachet baking powder + lemon juice
lemon zest

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

chestnut pieIngredients

400g. dried chestnuts

75g sultanas

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

lampuki pieIngredients

1kg dorado fish (lampuki)

1 sliced onion

2 tomatoes, peeled and chopped

1 medium-sized cauliflower

500g spinach

8 olives (optional)

500g flour 2

50g shortening


120ml water


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


600gr. rikotta

Salt and pepper

Puff pastry or short crust

50g.grated cheese

Chopped parsley


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,

125gr margerine,

4tbsp olive oil,

1/2 tsp salt,

enough water to bind.

The filling:

500gr ricotta,




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.

Rabbit Pie


1 rabbit

50g. tomato paste

pinch mixed spice

200g. peas

1kg. puff pastry

oilve oil

3 eggs

water or stock

200g. onions

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

Shepherd’s Pie

shepherd pieIngredients

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.


4 responses to “Pies/Torti

  1. Gino Vella

    January 21, 2016 at 3:07 pm

    I just love these recipes. Thank you

  2. rosedarmanin

    June 16, 2014 at 2:25 pm

    Thank you so much! Great recipe; I will try for sure.

  3. rosedarmanin

    June 10, 2014 at 7:28 pm


    • vassallomalta

      June 15, 2014 at 12:51 pm

      You can find a recipe for Qassatat tal-incova on this website:

      Qassatat ta’ I-incova


      400 g short pastry.

      For filling:

      1 kg spinach, cooked and well drained
      6 anchovy fillets
      2 medium onions finely sliced
      100 g black olives, stoned and chopped
      100 g peas, fresh or frozen (optional)
      3 tablespoons olive oil
      salt and pepper to taste
      egg yolk to glaze.


      Heat oil In a frying pan and fry onions until soft, add anchovies and mash with a fork,
      add olives and stir for a few minutes, then add spinach and blend well with the other ingredients.
      Add peas, if using any. Season with salt and pepper if necessary. The spinach should be well drained or the filling will be too watery.
      Cook over a low flame for 5 minutes more and let it cool.

      Prepare pastry by rolling It cut thinly and cut into rounds of about 12 cm with the aid of a saucer. Put spoonfuls of filling on centre of each round.
      Wet the edges of pastry and gather it around filling by making pleats around it,
      leaving the middle uncovered with the filling showing. Glaze the pastry with egg yolk mixed with a little milk or water


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