Tag: Pies

Pumpkin and anchovy pie


Ingredients for the pastry:

500gr plain flour

165gr butter

1 tablespoon sunflower oil

pinch salt

Around 200ml chilled water

For the filling :

1kg pumpkin , finely diced

2 onions, chopped

75gr anchovy fillets, chopped

250gr black olives, stoned and half

250gr black olives, peeled and chopped

4 large tomatoes peeled and chopped

some fresh mint leaves, chopped

Some fresh thyme

1 cup rice

Some olive oil

Salt and pepper

Method:

Start by making the pastry. Sift the flour and salt into the bowl and add the butter. Using your finger tips , rub the butter into the flour until the mixture resembles the breadcrumbs. Mix in the oil. Gradually add enough chilled water together the ingredients into the dough. Knead over a lightly floured surface for a few minutes and then wrap in the cling film. Leave to rest in a cool place for 30 minutes.

Meanwhile, heat the oil in a large pan and add the onions. Cook on a high heat until lightly browned. Lower the heat and mix in the pumpkin. Cook over a medium heat for 10 minutes while staring occasionally. Mix in the remaining ingredients, cook for 3 minutes and remove from heat. Leave to cool.

Geese a baking dish with butter and dust with flour. Roll out out over a lightly floured surface. The rolled out pastry must be larger than what is needed to line the dish. Place the pastry in the dish with the edges of the pastry overlapping the side of the dish. Place the pumpkin filling, level the top and then tip the edges of the pastry over the filling.

Bake in a moderate oven 170 degrees for 60 minutes. Instead of the anchovies, you may use 340 grams of the canned tuna.

Torta ta l-ghagina filo bl-ispinaci u il-gobon


Isservi ghal 6

Ingredienti

450gr spinaci

4 imgharef zejt taz- zebbuga

2 bajdiet ta’ daqs medju

175gr irkotta

3 imgharef imfawrin parmigjan mahkuk

Niskata Nocemuskata u ftit zejjed biex troxx

25gr butir

6 folji kbar ghagina filo

Melh u bzar mithun frisk

Metodu

Sahhan il-forn ghal 200 ˚C. u poggi turtiera mhux fonda tal-forn biex tishon,

Ferra l-ilma jaghli fuqha u hallieha ghal 30 sekonda biss.  Ipressaha l-isfel fil-mishun b’ imgharfa ta l-injam biex titbiel malajr .   Saffi fi pasatur u poggieha taht l-ilma tal-vit biex ma tibqax isir u tibred malajr.

Erga’ saffi l-ilma. U wara b’imgharfa ta’ l-injam bl-imgharfa ta’ l-injam aghfasha mal-gnub tal-passatur .  Meta tkun hrigtha l-ilma li stajt taptap l-ispinaci b’tissue; poggiha fuq board ta l-injam u qataghha .   Erfaghha f’genb. 

Sahhan mgharfa zejt taz- zebbuga f’tagen .  Zid il-baslal-ispinaci .  Nehhi minn fuq in-nar u hali it-tahlita tibred.

Hawwad bil-mod hafna l-ispinaci tal-butir. Idlek l-gnub u il-qiegh jinqala’ bit-tahlita tal-butir ukoll .  Iksi it-turtiera f 4 folji tal-ghagina filo.fuq xulxin Iksi it-turtiera f’ 4 filo tal-ghagina filo.

Qis li ikun ksejt it-turtiera kollha u halli it-trufijiet imdendel mal-gnub tal-turtiera. Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita  tal-gobon.  

Hawwad bil-mod hafna l-ispinaci li tkun birdiet mat-tahlita tal-gobon.  Poggi it-tahlita fit-turtiera u llixha b’ mod uniformi.  Itwi il-bicciet iz-zejda tal-gnub. 

Fuq il-mili u idlikhom bit-tahlita tal-butir Ghaffeg iz- zewg iz- zewg foolji tal- ghagina li jkun ghad fadal u poggihom fuq wicc tat- torta u ara li il-mili jkun mghoti sew . Roxx ftit nocemuskata fil-wicc. 

Poggi it-turtiera fuq il- folja tal-forn . Ahmi ghal 30 minuta jew sakemm l-ghagina tiehu kulur dehbi u tqarmec .    hallieha toqoghod fit- turtiera ghal 10 minuti . Nehhi it-torta mit-turtiera u servi shuna jew inkella bierda flimkien maz-zalza tal-yogourt u in-naghniegh .