Maltese Timpana

Episode 43 - Maltese Timpana


  • 3 sheets shortcrust pastry
  • 800g lean mince
  • ½ jar good quality tomato paste
  • 250g parmesan
  • ¾ eggs, lightly beaten
  • 2 medium onions
  • ½ handfuls Italian parsley
  • 2 teaspoons chicken stock
  • 3 cloves crushed garlic
  • Dash of extra virgin olive oil
  • 250g tortoglioni pasta
  • Salt and pepper to taste
  • Mix 1 egg yolk and a tablespoon of milk to glaze the top.


  1. Fry the onions and garlic in the olive oil until soft, add mince and cook until brown
  2. Once mince is cooked, add the tomato past, parsley, stock s& p. Mix well and simmer for approx 10 mins.
  3. Cook pasta in a pot of boiling salted water until just undercooked and drain well.
  4. Mix together the pasta, sauce, parmesan and the lightly beaten eggs and mix well.
  5. Grease a 25cm spring form cake tin with butter and flour and line with the pastry sheets Pour the mixture into the tin and cover with another pastry sheet to enclose like a pie.
  6. Brush top with beaten egg yolk and milk to glaze and bake in a medium to hot oven for approx. 45 mins, lower oven temperature to medium low and bake a further 30 mins approx or until it is golden.
  7. Take out of oven to cool, remove from pan and slice to serve.