Torta tal-Lampuki (Maltese Lampuki Pie)
A true Maltese classic, Torta tal-Lampuki is a savoury pie made with fresh lampuki (dorado or mahi-mahi), seasonal vegetables, olives, and a touch of citrus. Traditionally baked in early autumn when lampuki are in season, this dish remains a favourite in Maltese kitchens year-round.
Serves 4–6
Ingredients
For the Pastry
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400g plain flour
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200g butter and lard, mixed
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Pinch of salt
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4 tbsp cold water
For the Filling
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2 medium lampuki (approx. 400g)
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1 onion, sliced
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2–3 tbsp olive oil
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2 large tomatoes, peeled and chopped
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1 medium cauliflower, broken into florets
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800g spinach
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8 black olives
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1 tbsp sultanas
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6 walnuts, shelled
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Zest of 1–2 lemons
Method
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Prepare the pastry
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Rub the butter and lard into the flour until the mixture resembles fine breadcrumbs.
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Add cold water gradually, using just enough to bring the dough together.
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Cook the fish
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Cut the lampuki into 4–5 steaks, dust lightly with flour, and grill or shallow fry until just cooked.
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Remove skin and bones, then set aside to cool.
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Make the vegetable mixture
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In a large pan, soften the onion in olive oil. Add the tomatoes and cook for a few minutes.
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Stir in the cauliflower and spinach. Add 250ml of hot water, cover, and simmer until the cauliflower is al dente.
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Remove from the heat, then mix in the olives, sultanas, walnuts, and lemon zest. Allow to cool.
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Assemble the pie
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Roll out more than half the pastry and line a shallow pie dish.
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Layer half the vegetables, then the fish, then the remaining vegetables.
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Cover with the remaining pastry, sealing the edges well.
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Bake
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Preheat oven to 200°C / 400°F / Gas Mark 6.
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Bake for 30 minutes, then reduce to 180°C / 350°F / Gas Mark 4 and bake for a further 20 minutes, until golden brown.
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Serving Suggestion
Serve warm with a crisp green salad or roasted potatoes. This Maltese lampuki pie is especially delicious on a breezy autumn evening with a glass of white wine.
