Pumpkin and rice pie recipe
- Cuisine: Maltese
- Prep Time: 1 hr(s)
- Cook Time: 1 hr(s)
- Serves 6
Healthy, hearty and highlighting fresh ingredients, this traditional Maltese pie is a delight to cook. Author of 11 Maltese cookbooks, Karmen Tedesco talks us through how to make pumpkin and rice pie.
Ingredients400g plain flour
100ml olive oil
1kg pumpkin, chopped into small cubes
1 tbsp olive oil
100g chopped onions
12 black olives, chopped
3 tbsp fresh mint
4 anchovy fillets (or sundried tomatoes)
180g canned tuna
PreparationYou will need a 30cm pie dish for this recipe.
To make the pastry, in a large bowl, rub the oil into the flour, adding the water in small amounts until the flour mix is solid and mouldable.
In a large saucepan, add the pumpkin, water and rice, and cook over a moderate heat, until it boils. Lower the temperature slightly and simmer for 20 minutes until the water is absorbed.
In a separate pan, heat the oil and cook the onion, until soft. Add the olives, mint, anchovy fillets and tuna. Mix and cook for a further 2 minutes. If needed, you can add a little water to ensure it doesn’t dry out.
Set aside the onion mix and allow to cool. Once cool, mix this in with the pumpkin and rice mixture.
Take two-thirds of the pastry, and start rolling the pastry to the size of the pie dish. Line the pie dish with the pastry.
Spread the pumpkin and rice mixture on top of the pastry and cover with the rest of the pastry. Seal the edges and make a couple of slits on the top.
Bake in a preheated oven at 180°C for 40 minutes, or until golden brown. Let it cool before serving with a salad.
If you enjoyed this Pumpkin and rice pie recipe then browse more Maltese recipes, pizza, pie and tart recipes, maltese radio recipes, baking recipes, healthy recipes and our most popular hainanese chicken rice recipe.
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Thin, delicate pasta shapes are lovely combined with thinner, delicate sauces. Tubular or irregular shaped pastas are best with chunky sauces (so the sauce can get caught inside the shapes). Small pasta shapes, such as risoni, are great in soups.
Labneh is a type of cheese made from draining the moisture from yoghurt.