Torta tal-Lampuki (Maltese Fish Pie)
A double crust pie of white fish, cauliflower, spinach, olives, capers and sultanas, the taste of a Maltese autumn.
- Time1 hr 50
- LevelMedium
- Costabout £1.79 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 5 minutes, then the garlic for 1 minute. Add the cauliflower, tomato purée and water, cover and cook for 10 minutes until the cauliflower is nearly tender.
16 min - 2
Add the spinach and stir until wilted. Stir in the olives, capers, sultanas, mint and pepper and let it cool for 15 minutes.
15 min - 3
Heat the oven to 200°C (180°C fan). Line a 24 cm pie dish with one sheet of pastry.
- 4
Fold the raw fish gently into the vegetable mix, then spoon into the pastry case.
- 5
Cover with the second sheet, press the edges together, trim and crimp. Cut two steam holes and brush with milk.
- 6
Bake for 40 minutes until the pastry is golden and the filling is steaming. Rest for 10 minutes before slicing.
40 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.