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Maltese Timpana
Picture of Maltese Timpana
- Cook time 1.5 h
- Prep time 30 min
- Author roko
Maltese Timpana is a traditional maltese pasta pie made of penne, bacon, hard-boiled egg and minced meat.
What we need before we start:
What we need before we start:
- 1 chopped onion
- 2 chopped garlic cloves
- 1 bay leave
- 300 g bacon, chopped
- 300 g minced beef
- 200 ml tomato paste
- 200 g chopped tomatoes
- pinch of grated nutmeg
- 250 g penne
- 100g parmesan
- 4 eggs
- 1 spoon of milk or cream
- 2 spoon olive oil
- oregano
Now we can start with cooking
- Place oil, onion and garlic in a large saucepan over medium-high heat. Cook for few minutes or until the onion is soft then add the chopped tomato and cook for 20 minutes. When the tomato is soft add the meet and cook for a bit on medium-high heat then add the tomato paste, oregano, salt, nutmeg, and a bay leave and cook on a low heat for 1 hour or until the meat is cooked. Be careful if the source is not too dry add water if needed.
- Cook the pasta
- Drain the pasta and add to sauce with parmesan and 2 lightly beaten eggs, mixing to combine.
- Preheat oven to 220°C. Using a 20 cm plate, cut 4 rounds from 4 pastry sheets, then cut 4 smaller rounds from remaining pastry sheet. Lightly grease 4 x 375 ml springform pans or baking dishes, then line with the large pastry rounds. Divide pasta mixture among pans and top with smaller pastry rounds, crimping edges to seal and trimming excess. Whisk remaining egg with milk, then brush tops of pastry. Bake for 10 minutes, then reduce oven to 180°C and bake for a further 15 minutes or until pastry is golden. Set aside for 10 minutes and L-ikla t-tajba.