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Lampuki Pie

December 2, 2010 by  
Filed under Leftovers, Recent Posts

Lampuki PieTurn your Lampuki Leftovers… into a Foodilicious Lampuki Fish Pie!

Take out your Lampuki (Dolphin Common fish) leftovers this month to turn them in one of Malta’s most desired pies… Lampuki Pie. With many variations being produced since this recipe was invented, I’ve always wanted to recreate this tasty Lampuki Pie.

With the Lampuki fish is season and you pay a cheaper price this month. This will suits everyone needs as even with your leftovers you might have left in your freezer, this will turn to be a Pie feast. In my Lampuki Pie I use my Oregano Short-Crust Pastry, together with mashed up potatoes and spinach. Normally, the traditional Lampuki Pie my grandmother used to prepare  is without using any spices and herbs which was still tasty.

In my version of this pie I use both herbs & spices like ginger and oregano that marries well with the white fish. Instead of Lampuki (Dolphin Common fish) you can use cod or paddock.  Mostly white fish is recommended for this recipe as oily fish will bring a different taste and texture to your pie. This Lampuki Pie is great to have around for family gatherings or friend gatherings and you can also prepare them into small tin moulds for a snack.

Here’s the recipe for you…

Lampuki Pie

Ingredients

For Oregano Short-Crust Pastry

500g flour
250g butter
pinch salt
2 tbsp dried oregano
pinch sugar

For the Lampuki Filling

500g lampuki (dolphin common fish) meat leftovers
150g black olives, pitted
3 tomatoes diced
2 garlic cloves, minced
6 basil leafs, chopped
4/5 medium sized potatoes
1 tbsp parsley, chopped
pinch of nutmeg
800g spinach
1tsp ginger powder

1 egg, beaten
salt
pepper

Method for Lampuki Pie

- Start off by preparing your Oregano Short-Crust Pastry.

- In a bowl or in a food processor put the flour, sugar, salt and oregano then add in the butter and incorparate.

- Add a bit of cold water enough to form the dough. (careful to add water little by little)

- Then cover the dough and set in the fridge while you prepare the Lampuki filling.

- In a deep pot containing water, boil the potatoes for the mash. Once they are mashed add the nutmeg, chopped parsley and season with salt and pepper. Then set aside.

-  In a saute pan fry the spinach in some olive oil for about 2-3 mins till it wilts and season with ginger, salt and pepper. Transfer the spinach into a bowl.

- Using the same saute pan containing 2 tbsp olive oil, fry the garlic and the lampuki meat leftovers and cook for 2 mins.

- Add the black olives, basil, tomatoes and season with pinch of salt and pepper.

- Take out the Oregano Short-Crust Pastry and open half of it using a rolling pin.

- Lay the base of a 10″ inch pie mould and make sure you cover the sides as well.

- Start assembling the Pie by adding the first layer which is the mashed potatoes.

- Then add the second layer which is the wilted spinach.

- Finally add the Lampuki stuffing on top.

- Cover the Pie with the remaining layer of your Oregano Short-Crust Pastry. Seal all the edges by using the beaten egg.

- Decorate the top of your Lampuki Pie as desired (optional) and finally brush the top with the remaining of the beaten egg.

- Bake in a hot oven and leave to rest for 5 mins before portioning.

Lampuki PieLampuki Pie

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  • http://yesimstylekitchen.blogspot.com/ Yesim Caglar

    never had pie with fish.. looks great..

  • PimpThatFood

    Thanks Yesim! it is a nice traditional pie in here. You can use other white fish instead of dolphin common fish.

  • ton

    How many calories?

  • Leticia Avierkiieva

    Dear Sir or Madam,
    My name is Leticia Avierkiieva and I am a contributor at http://www.mycitycuisine.org, a wiki project. I am currently working on an article about Lampuki pie for the project, and am in need of a photo for the article.
    I wanted to inquire in regards to your photo: http://pimpthatfood.com/lampuki-pie
    The photo would be perfect for the article. Would you be willing to give mycitycuisine.org permission to use your photo for the project?
    If you agree to let mycitycuisine.org to use the photo, please specify the terms of permission in your reply so I can upload this photo with the correct license terms.
    1.) I certify that I am the owner of this photo. I grant mycitycuisine.org and its owner to use this photo for any purpose with attribution to me as the photo owner.

    OR
    2.) I certify that I am the owner of this photo. I release all rights of this photo and place this photo in the public domain.
    I thank you in advance and look forward to hearing from you.
    Best regards,
    Leticia Avierkiieva (gourmand86@yahoo.com)
    PS: mycitycuisine.org is a wiki project so you are encouraged to contribute to it by sharing your knowledge of your local cuisine. Thank you.

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