Nanna Mananni’s Lampuki Pie | S6 EP: 6, part 2 | The Local Traveller with Clare Agius | Malta

lampuki fish

🥗Healthier: cod

💰Cheaper: hake

Cod is widely available and offers a similar texture.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry

Whole wheat adds fiber while store-bought saves time.

Fillet the lampuki fish and set aside.

Heat olive oil in a large skillet.

Add chopped onions to the skillet and sauté until translucent.

Add capers and a mix of whole black olives (one marinated in brine and one in oil) to the skillet.

Add sun-dried tomatoes and basil to the mixture.

In a mixing bowl, combine 1 kilogram of flour, 3 tablespoons of olive oil, a pinch of Gozitan coarse salt, and water to create the dough.

Knead the dough by hand in a żinġla (bowl) until smooth.

Incorporate butter into the dough to create a puff pastry texture.

Roll the dough out, cut it in half, and form into a roll.

Wrap the dough in cling film and freeze for 10 minutes.

Prepare the filling by mixing the sautéed ingredients with the lampuki fish and tomato paste.

Roll out the pastry dough again and place the filling in the center.

Fold the dough over the filling and seal the edges.

Brush the top with a beaten egg for a golden finish (not mentioned in the video).

Bake in a preheated oven until golden brown (exact time not specified in the video).

Let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens