Maltese Timpana

Episode 43 - Maltese Timpana

Ingredients:

  • 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.

Method:

  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.