Timpana (Maltese Baked Macaroni Pie)
Timpana is a show-stopping Maltese dish featuring macaroni pasta coated in a rich meat sauce, then encased in a savory shortcrust pastry and baked until golden brown. It's a celebratory and hearty meal.
🧂 Ingredients
- 500 g Plain flour(for pastry)
- 250 g Butter(chilled and diced, for pastry)
- 1 tsp Salt(for pastry)
- 100 ml Iced water(approx., for pastry)
- 2 tbsp Olive oil
- 2 medium Onion(finely diced)
- 4 cloves Garlic cloves(finely chopped)
- 200 g Pork mince
- 200 g Beef mince
- 100 g Pancetta or bacon(diced)
- 100 g Chicken livers(optional, diced)
- 3 tbsp Tomato paste
- 500 ml Chicken or beef stock
- 0.5 tsp Allspice powder
- 0.25 tsp Nutmeg(ground)
- 400 g Macaroni pasta
- 4 large Eggs(2 hard-boiled and quartered, 2 beaten)
- 50 g Parmesan cheese(grated)
- 1 Egg(beaten, for egg wash)
- 1 tbsp Milk(for egg wash)
👨🍳 Instructions
- 1
Prepare the pastry: Combine flour and salt. Rub in the cold butter until it resembles breadcrumbs. Gradually add iced water until a firm dough forms. Wrap in cling film and chill for at least 30 minutes.
- 2
Make the meat sauce: Heat olive oil in a large pan. Sauté onions and garlic until softened. Add pancetta/bacon and cook for a few minutes. Add pork and beef mince, breaking it up, and cook until browned. If using, add chicken livers and cook for another 5 minutes.
- 3
Stir in tomato paste, allspice, and nutmeg. Pour in the stock, bring to a boil, then simmer for 20 minutes. Season with salt and pepper.
- 4
Meanwhile, cook the macaroni in a large pot of salted boiling water until just under al dente. Drain well.
- 5
Combine the cooked macaroni with the meat sauce. Stir in the grated Parmesan cheese and the 2 beaten eggs. Gently fold in the hard-boiled egg quarters.
- 6
Preheat oven to 180°C (350°F). Grease a deep baking dish. Line the dish with two-thirds of the pastry, ensuring it covers the base and sides. Fill with the macaroni mixture.
- 7
Cover the filling with the remaining pastry. Trim and crimp the edges to seal. Cut a few slits in the top pastry to allow steam to escape.
- 8
Whisk together the egg and milk for the egg wash. Brush over the top of the timpana.
- 9
Bake for 1 to 1.5 hours, or until the pastry is golden brown and the filling is heated through. Let it rest for 10-15 minutes before slicing and serving.
💡 Pro Tips
- ✓Ensure the pastry is well-chilled for easier handling.
- ✓Do not overcook the pasta initially, as it will continue to cook in the oven.
- ✓Allowing the timpana to rest before serving helps it hold its shape.
🔄 Variations
- Some recipes omit the chicken livers.
- A mix of cheeses can be used for the filling.
- Can be made in individual ramekins for smaller portions.