Timpana
The Quirky Foodster Team
Ingredients
- Macaroni — 400 g (14 oz)
- Minced beef or pork — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomato passata — 2 cups (480 ml / 16 fl oz)
- Eggs, beaten — 3
- Grated cheese (Parmesan or similar) — 1 cup (100 g / 3.5 oz)
- Tomato paste — 2 tbsp
- Shortcrust or puff pastry, enough to line and top a baking dish — 1 sheet
- Olive oil — 2 tbsp
- Salt and pepper — to taste
Method
- Cook the macaroni in salted boiling water until just al dente, then drain.
- Heat the oil in a frying pan and sauté the onion and garlic until soft.
- Add the minced meat and cook until browned.
- Stir in the tomato paste and passata, and simmer for 15 minutes until thickened; season with salt and pepper.
- Combine the cooked macaroni with the meat sauce, beaten eggs and half the grated cheese, mixing thoroughly.
- Preheat the oven to 180°C (350°F) and line a deep baking dish with pastry, leaving enough overhang to fold over the top.
- Pour in the pasta mixture, sprinkle with the remaining cheese, and fold the pastry over the top to enclose, or top with a second pastry sheet.
- Bake for 40–45 minutes until the pastry is golden and the filling is set.
Introduction: A baked pasta pie encased in golden pastry, layered with macaroni, minced meat, egg and cheese — a Sunday lunch favourite across Malta.
Cultural Background: Timpana traces its roots to Sicilian and wider Mediterranean baked pasta traditions, adapted over generations into a distinctly Maltese dish, often prepared for Sunday family lunches and festive gatherings alike.
Tips: Slightly undercook the macaroni before baking, as it will continue to cook in the oven. Let the timpana rest for 10 minutes after baking before slicing, so it holds together neatly.
Variations: Add chopped chicken liver to the meat sauce for a more traditional, richer flavour. Use puff pastry instead of shortcrust for a lighter, flakier crust.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat individual portions in an oven at 180°C (350°F) for 15–20 minutes, or in a microwave for 2–3 minutes.
Nutrition: Per serving (approx.): 520 kcal, 24 g protein, 26 g fat, 48 g carbohydrate.
FAQs:
Q: Can timpana be made ahead?
A: Yes, it can be assembled a day ahead and baked just before
Q: Is timpana always encased in pastry?
A: Traditionally yes, though some simplified home versions
- Macaroni — 400 g (14 oz)
- Minced beef or pork — 400 g (14 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomato passata — 2 cups (480 ml / 16 fl oz)
- Eggs, beaten — 3
- Grated cheese (Parmesan or similar) — 1 cup (100 g / 3.5 oz)
- Tomato paste — 2 tbsp
- Shortcrust or puff pastry, enough to line and top a baking dish — 1 sheet
- Olive oil — 2 tbsp
- Salt and pepper — to taste
Please log in to leave a comment.