Lampuki Pie (Torta tal-Lampuki)

Ingredients

• 600g lampuki (mahi-mahi) fillets, cut into chunks
• 500g shortcrust pastry
• 2 tbsp olive oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 100g spinach, chopped
• 2 tbsp walnuts, chopped
• 2 tbsp raisins
• 1 tbsp capers
• 1 egg, beaten (for egg wash)

Instructions

1. 1Heat the olive oil in a pan and sauté the onion until soft.
2. 2Add the fish chunks and cook briefly until just starting to firm up.
3. 3Stir in the tomatoes, spinach, walnuts, raisins and capers, and cook for 5-7 minutes until the mixture is combined and slightly thickened.
4. 4Season with salt and pepper and let the filling cool.
5. 5Preheat the oven to 190°C (375°F).
6. 6Line a pie dish with half the pastry, add the cooled filling, and cover with the remaining pastry, sealing and crimping the edges.
7. 7Brush with beaten egg and cut a few steam vents in the top.
8. 8Bake for 35-40 minutes until golden brown, then rest for 10 minutes before slicing.

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