Torta tal-Laħam (Maltese Meat Pie)
A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals.
Ingredients
- 500g shortcrust pastry
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g minced beef
- 200g peas
- 300g chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- Small handful fresh parsley, chopped
- Salt and black pepper to taste
- 1 egg, beaten, for glazing
Instructions
- Cook the filling: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned.
- Simmer: Stir in the peas, chopped tomatoes, tomato paste, oregano, parsley, salt, and pepper. Simmer for 15-20 minutes until thick, then cool.
- Line the dish: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a pie dish.
- Fill and cover: Add the cooled meat filling. Cover with the remaining pastry, seal the edges, prick the top, and brush with beaten egg.
- Bake: Bake for 35-40 minutes until golden and crisp. Rest for 10-15 minutes before slicing.
Torta tal-Laħam is a traditional Maltese meat pie, filled with minced beef, peas, tomato, and herbs. It is hearty, practical, and often served for family lunches, picnics, or casual dinners.
Serving Suggestions
- Serve warm with salad
- Add roast potatoes or vegetables
- Cut into wedges for lunchboxes
- Good at room temperature for picnics
Traditional Notes & Tips
- The filling must be thick and cool before going into the pastry
- Peas are common and add sweetness
- Some families add chopped hard-boiled eggs
- Shortcrust pastry gives a sturdy pie
- Let the pie rest so the slices hold together