Torta tal-Lampuki (Maltese Mahi-Mahi and Vegetable Pie)

Instructions

1. Heat the oil in a large pot and cook the onion for 6 minutes until soft. Add the garlic for 1 minute, then the tomato paste for 1 minute.
2. Add the canned tomatoes, water, potatoes, cauliflower, salt and pepper. Cover and simmer for 15 minutes, until the vegetables are half cooked.
3. Stir in the spinach, olives, capers and raisins and cook for 5 minutes, until the spinach wilts. Gently fold in the fish and simmer for 4 minutes, just until the outside turns opaque. The sauce should be thick, not watery. Stir in the parsley and cool for 30 minutes.
4. Heat the oven to 190°C (375°F). Roll out two-thirds of the pastry and line a deep 26 cm (10 in) pie dish, leaving a small overhang.
5. Spoon in the cooled filling and level the top.
6. Roll out the remaining pastry for a lid, cover the pie, crimp the edges and cut two vents. Brush with the beaten egg.
7. Bake for 40 to 45 minutes, until golden and the filling bubbles through the vents. Rest for 15 minutes before cutting.

Tips

• Any firm white fish such as cod, haddock or monkfish can replace the lampuki. Remove all skin and bones before adding it.
• Cool the filling before it goes into the pastry. If the sauce is thin, simmer it longer, or the base will turn soggy.