Torta tal-Ikkapuljat - Minced Beef Pie

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pie crust

Whole wheat adds fiber while store-bought saves time.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: canned pumpkin

Canned pumpkin is often less expensive and ready to use.

Prepare the pastry dough and chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F (190°C).

Peel and chop the pumpkin into small cubes.

Boil the pumpkin in salted water until tender, about 15 minutes.

Drain the pumpkin and mash until smooth.

Heat olive oil in a skillet over medium heat.

Sauté chopped onions and garlic until translucent, about 5 minutes.

Add fennel seeds, black pepper, and salt to the skillet; cook for 2 minutes.

Combine the mashed pumpkin with the sautéed mixture in a large bowl.

Add chopped parsley, egg, ricotta cheese, grated cheese, nutmeg, and lemon zest; mix well.

Roll out the pastry dough and line a pie dish with it.

Fill the pastry with the pumpkin mixture and smooth the top.

Sprinkle bread crumbs over the filling for a crunchy topping.

Bake for 45-50 minutes or until the crust is golden brown.

Let cool for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Allergens