Traditional Maltese Timpana

Traditional Variations and Notes Chicken Livers: While traditional, these can be omitted for a less intense flavor. Many modern Maltese households make timpana without them. Curry Powder: This might seem unexpected, but it's a traditional seasoning in Maltese timpana that adds depth without making the dish taste like curry. Cooking Vessel: Traditionally, timpana can be made in a round baking dish, a springform pan, or even a large rectangular baking tray depending on the occasion and number of servings needed. Serving Suggestion: Timpana is typically served as a standalone dish for lunch or dinner, particularly on special occasions or Sundays. It pairs wonderfully with a simple green salad to balance the richness. Make Ahead: The meat sauce can be prepared a day in advance and refrigerated, which actually improves its flavor. This hearty pasta pie is a true celebration of Maltese culinary heritage, combining Italian influences with distinctly Maltese touches. Enjoy this impressive dish that has been bringing families together around the Maltese dinner table for generations!

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the flour and salt, then rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.

Step 2

Gradually add the cold water, mixing until it forms a firm dough. Don't overwork it.

Step 3

Shape into a disc, wrap in plastic wrap, and refrigerate for at least 45 minutes.

Step 4

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions and garlic, and sauté for about 5 minutes until softened.

Step 5

Add the bacon or pancetta and cook for another 3 minutes.

Step 6

Add the beef and pork mince, breaking it up with a wooden spoon and stirring until it's well browned and any moisture has evaporated.

Step 7

If using chicken livers, add them now and cook for another 5 minutes until they're seared but still slightly pink inside.

Step 8

Pour in the red wine and let it simmer for 2 minutes to reduce slightly.

Step 9

Add the tomato paste, tomato pulp, stock, Worcestershire sauce, bay leaves, and all the herbs and spices. Stir well.

Step 10

Bring to a boil, then reduce the heat, cover partially, and simmer for about 45 minutes until the sauce has thickened. Stir occasionally to prevent sticking.

Step 11

Remove from heat and allow to cool slightly. Remove the bay leaves.

Step 12

Cook the pasta in a large pot of salted boiling water for a few minutes less than the package directions suggest (it should be slightly underdone as it will continue cooking in the oven).

Step 13

Drain the pasta and rinse briefly with cold water to stop the cooking process.

Step 14

In a very large bowl, combine the cooled meat sauce and pasta.

Step 15

Add the beaten eggs and both cheeses, mixing thoroughly to ensure everything is well combined.

Step 16

Preheat the oven to 180°C (350°F).

Step 17

Grease a deep, round 25-30cm baking dish or springform pan.

Step 18

Roll out about two-thirds of the pastry on a floured surface and use it to line the baking dish, ensuring it comes up the sides with some overhang.

Step 19

Fill the pastry case with the pasta mixture, pressing down gently to remove any air pockets.

Step 20

Roll out the remaining pastry to create a lid. Place it over the filling and crimp the edges to seal with the base pastry. Trim any excess.

Step 21

Using a knife, make a few small slits in the top to allow steam to escape during baking.

Step 22

Brush the top with the egg wash and sprinkle with sesame seeds if using.

Step 23

Bake in the preheated oven for 50-60 minutes, or until the pastry is golden brown and crisp.

Step 24

Allow to rest for 15 minutes before slicing and serving.