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A delicious Maltese Dish. “We have similar dishes in Gibraltar I suppose derived from this particular dish”


  • 100 grs beef minced meat
  • 100 grs pork minced meat
  • 100 grs chicken livers chopped
  • 100 grs bacon chopped
  • 2 well beaten eggs
  • 1 hard boiled egg chopped
  • 50 grs hard Edam cheese
  • 100 grs ricotta cheese
  • 2 tablespoon evaporated milk
  • Salt and pepper
  • 50 grs tomato puree
  • Knob of fat
  • 200 grs Macaroni.


  • 1/2 cup oil
  • 1/2 cup water
  • Flour needed to make into a dough


Make your pastry and leave to one side
Preheat your oven to 180 deg

1, Heat knob of butter. Add puree and water. Stir until it thickens.
Add the chopped livers and bacon..stir. Add the minced meats. Cook for 10 mins. Put to one side.

2, Fill large pot of water with a dash of oil, so the pasta doesn’t stick to each other. Cook macaroni until nearly ready. Drain.

3, In another bowl beat the eggs, grated cheese, milk, ricotta, salt and pepper.
Join meat, pasta and cheese sauce together stir and add the chopped egg.

4, Grease an ovenproof Dish and cover with very thinly rolled pastry. Spread the mixture evenly and cover with a thin sheet of the pastry.

5, Brush the top with egg yolk and bake in the preheated oven for about 40 mins covering with foil half way through cooking.

Recipe by Rosemarie Mañasco

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Paulo Castro Garrido

I am glad to see you followed my suggestion, this one is timpana pie, there also is basic timpana, which is made without the pastry.

Thanks Paulo, I was not aware of that. Will have to look into it 🙂

Your next Maltese challenge: Pastizzi tal-Irkotta

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