Pies

• 9 ta’ Dicembru – Torta Tat–Tamal u L-Pecan Nuts

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• Għaġina għat-torti

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• Lemon Meringue Pie

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• Programm 5 – Bakewell Tart

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• Quiche Lorraine

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• Ricotta Pie

  Ingredients

                                                                               For the shorcrust pastry
  1kg ricotta                                                             420g flour
  4 soft cheeselets                                                     180g margarine
  100g grated cheese                                                 8g salt
  4 eggs                                                                             112g cold water
  1 egg lightly beaten
  seasoning
  chopped parsley
  freshly grated nutmeg

  Method
   

  Sieve the flour. Add the margarine, cut into smallish lumps, then begin to rub it into the flour using your fingertips only and being as light as possible. Add this mixture to the flour mixture. Add the cold water and work into a dough.

  Preheat the oven, 180⁰C, Gas Mark 4.

  Put the ricotta in a large bowl and mash either with a fork or with a potato masher.  You have to mash till the ricotta is smooth and creamy.  Add chopped parsley and eggs to the ricotta mixture and blend well.  Add seasoning and freshly grated nutmeg.  Mix well till all the ingredients are combined.

  On a lightly floured table roll out half of the pastry and line a lightly greased 25 or 30cm pie dish with it.  Fill the dish with the ricotta mixture.  Roll out the remainder of the pastry.  Moisten the edges of the pie dish and cover the pie dish with it.

  Seal the rim of the pastry to the dish by pressing the back of a fork down onto the pastry all the way around the edge.  Cut two slits in the top of the pastry lid to allow the steam to escape.

  Bake for about 50-55 minutes or until the pastry is golden brown in colour.

• Spinach and Tuna Pie

  Ingredients

   

   

  Short crust pastry (See Ricotta Pie)

  1 kilo cooked spinach

  1 large tin of tuna in brine

  200g leeks

  3 or 4 garlic cloves

  100g black olives, stoned and chopped.

  freshly grated nutmeg

  fresh basil chopped

  olive oil

  grated lemon rind

  seasoning

  sesame seeds

  1 egg lightly beaten

   

   

  Method

   

  Wash, peel and chop the leeks and garlic.  In a large frying pan heat some oil and fry the leeks, onions, garlic to a nice golden colour.  Add the cooked chopped spinach, drained tuna, freshly grated nutmeg, chopped basil, chopped olives, grated lemon rind and seasoning.  Mix carefully so as not to squash the mixture.

  Preheat the oven, 180⁰C, Gas Mark 4.

  On a lightly floured table roll out half of the pastry and line a pie dish with it.  Fill the dish with the tuna mixture.  Roll out the remainder of the pastry.  Moisten the edges of the pie dish and cover the pie dish with it.

  Cut two slits in the top of the pastry lid to allow the steam to escape.  Sprinkle some sesame seeds.

  Bake for 60 minutes or until the pastry is golden brown in colour.