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This food reminds me of my childhood. My aunt used to do it and bring it over to grandma’s house, where I got to taste it for the first time. My mother did not know how to do it and so I never go to taste mum’s when I was a kid. Gradually she learnt how to do it and I get to enjoy it up to this day!

It’s a dish full of carbohydrates but a hearty meal to enjoy once in a while, especially when it’s pumpkin season! Here is the recipe for you (both in English and Maltese)…

pumpkin pie
Image: Pinterest

INGREDIENTS

  • Puff pastry
  • Egg yolk for brushing
  • 3 small leeks (550 gr) sliced, medium thickness
  • 1 small onion, very finely diced
  • 2 garlic cloves, minced
  • Small bunches of mint, parsley, oregano, dried marjoram, thyme and basil, chopped
  • 1.6 Kg large diced red pumpkin (about 2cm x 1cm)
  • 20 pitted black kalamata olives (or Maltese olives if you can get them)
  • 2 tablespoons capers
  • 115gr fresh salted tuna, chopped (or 1 medium can tuna in oil and a small tin anchovies, chopped)
  • 300gr rice par boiled for 8 minutes
  • A few handfuls of raisins or sultanas
  • Olive oil for frying
  • Salt and pepper

METHOD

  • Line a large dish with one sheet of pastry. Make sure that there’s enough pastry to also cover the sides of the dish. Pierce the base with a fork several times.
  • Fry the onion, leek and garlic for about five to ten minutes on medium heat until soft and tender. While this is happening, par boil the rice for 8 minutes.
  • In the pan with the onion and other ingredients, add in the herbs and pumpkin. Fry for fifteen minutes.
  • Now, add in the olives, capers, salted tuna and anchovies, and raisins. Cook for a further five minutes.
  • Preheat the oven to 180°C.
  • Turn the heat off from the frying pan and add in the rice and mix into the mixture. Season with pepper. Only season with salt, if you haven’t used cured tuna!
  • Add all the mixture into the pastry lined dish. If you feel it needs a little more oil, then add a few tablespoons of oil on top.
  • Cover with the remaining pastry. Pierce the top of the pie several times with a fork.
  • Place in the oven for approximately 45 minutes. If the top of the pie hasn’t become golden, then turn the heat up to 200°C and cook for a further 10 to 15 minutes.

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INGREDJENTI

  • Għaġina tat-torti
  • L-isfar ta’ bajda 
  • 550 gramma kurrat (dadi)
  • 1 basla żgħira (dadi)
  • 2 sinniet tewm midħun
  • Ftit minta, tursin, origano, sagħtar, u ħabaq imqatta’
  • Qargħa ħamra ta’ mill-inqas 1.6 Kilo imqatta’ dadi 
  • Maqwar 20 żebbuġa mill-iswed 
  • 2 mgħaref kappar
  • 115 gramma tonn immellaħ (jew tonn taż-żejt)
  • Landa inċova jekk tiggustaha
  • 300 gramma ross 
  • Ponn żbib
  • Żejt taż-żebbuġa
  • Melħ u bżar

METODU

  • Iftaħ l-għaġina u iksi d-dixx li se tuża’. Ara li għandek biżżejjed għaġina biex tiksi l-wiċċ tat-torta iktar tard. Taqqab bil-furketta l-qiegħ.
  • Ġo taġen qalli l-basla, il-kurrat u t-tewm sakemm jirtabu. 
  • Sa dan it-tant, għalli r-ross. (Hawn min ir-ross iħallih nejj, dik hi għażla personali).
  • Fit-taġen żid l-ingredjenti u l-ħwawar flimkien mal-qargħa ħamra. Qalli għal madwar kwarta. 
  • Wara żid iż-żebbuġ, il-kappar, it-tonn immellaħ jew tonn taż-żejt, l-inċova (jekk tiggustaha) u ż-żbib. Kompli qalli għal madwar 5 minuti oħra. 
  • Sakemm isir kollox, saħħarn il-forn sa 180°C.
  • X’ħin it-taħlita tkun lesta, itfi n-nar u żid ir-ross. Ħallat kollox flimkien. Żid il-bżar u l-melħ skont il-gost tiegħek. (Iżżidx melħ jekk użajt it-tonn immellaħ!).
  • Itfa’ t-taħlita fid-dixx, u agħtti kollox bl-għaġina li fadallek.
  • Iżbogħ il-wiċċ bl-isfar tal-bajda u niggeż il-wiċċ tal-għaġina bil-furketta.
  • Sajajr fil-forn għal madwar 45 minuta.  sakemm tara li l-għġina qed tiħmar. 
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