# Torta tal-Laħam (Maltese Meat Pie) Source: https://www.malteserecipes.com/recipes/torta-tal-laham/ A traditional Maltese meat pie filled with minced beef, peas, tomato, herbs, and flaky pastry. Hearty and perfect for family meals. Prep time: 30 minutes Cook time: 1 hour Servings: 6 people Tags: pie, beef, maltese-classic, baked, main-course, comfort-food, traditional Torta tal-Laħam is a Maltese meat pie with a savoury beef, pea, and tomato filling inside a pastry case. This version uses shortcrust pastry for a sturdy base and lid. The main trick is to cook the filling until thick and let it cool before assembly, so the pastry has a chance to bake properly underneath. ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - 500g shortcrust pastry - 2 tbsp olive oil - 1 onion, finely chopped - 2 cloves garlic, minced - 500g minced beef (ground 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 1. **Cook the filling**: Heat the olive oil and cook the onion until soft. Add the garlic and minced beef, cooking until browned. 2. **Simmer**: Stir in the peas, chopped tomatoes, tomato paste, oregano, parsley, salt, and pepper. Simmer for 15-20 minutes until thick, then cool. 3. **Line the dish**: Preheat the oven to 180°C (fan 170°C). Roll out half the pastry and line a 24cm pie dish, leaving a little overhang. 4. **Fill and cover**: Add the cooled meat filling. Cover with the remaining pastry, seal the edges, prick the top, and brush with beaten egg. 5. **Bake**: Bake for 35-40 minutes until golden and crisp. Rest for 10-15 minutes before slicing. ## Ingredient Guide - **Minced beef:** Brown it before adding tomatoes, breaking up large clumps so the filling spreads evenly. - **Peas:** Fresh or frozen peas add sweetness and colour. Frozen peas can go straight into the simmering filling. - **Tomatoes and tomato paste:** The chopped tomatoes provide moisture; the paste adds a more concentrated flavour. The finished mixture should be spoonable, without a pool of liquid. - **Shortcrust pastry:** Use it for both the base and lid. Keep it cool while the filling cools. - **Egg wash:** The separate beaten egg is for brushing the lid, not mixing into the beef. ## Ingredient Substitutions Outside Malta Minced beef is sold as **ground beef** in North America. Canned chopped tomatoes work well in place of fresh ones. A plain, ready-made shortcrust pastry is a practical option; check whether the pack contains sweetened pastry before buying. Puff pastry can make a different, lighter lid, but it will not behave like the shortcrust base in this recipe. Treat that as a variation rather than expecting the same pie. ## Tips for a Crisp Pie - Let excess tomato liquid evaporate before cooling the filling. Adding wet filling is a common cause of a soft base. - Spread the filling in a shallow dish to cool more quickly while you prepare the pastry. - Seal the edges and prick the lid so steam can escape. Brush egg over the top without flooding the edges. - Rest the baked pie for 10-15 minutes before cutting; the filling will hold together more neatly. ## How to Serve Torta tal-Laħam Serve warm wedges with salad or [Patata l-Forn](/recipes/patata-l-forn/). For another family pie, try [Torta tal-Irkotta](/recipes/torta-tal-irkotta/) or [Torta tal-Lampuki](/recipes/torta-tal-lampuki/). Our [Maltese Sunday lunch collection](/collections/maltese-sunday-lunch/) helps you plan the rest of the meal. ## Storage and Reheating Refrigerate within two hours; eat within 48 hours or freeze. Reheat once, until piping hot throughout. [FSA guidance](https://www.food.gov.uk/safety-hygiene/cooking-your-food). Store in portions. An oven helps restore the pastry's texture; cover the top loosely if it browns before the centre is hot. Keep picnic portions chilled until serving. ## Frequently Asked Questions ### Can I make the filling ahead? Yes. Cool it promptly and refrigerate it in a covered container. Assemble with chilled filling, allowing extra oven time if needed for the centre to become hot. ### Why is the bottom pastry soggy? The filling may have been too wet or warm, or the base may need more baking. Check the underside as well as the lid before taking the pie out. ### Can I add hard-boiled eggs? Chopped hard-boiled eggs are an optional variation. Add them to the cooled filling; the beaten egg listed in the recipe is still needed for glazing. ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/) - [Maltese Sunday lunch](https://www.malteserecipes.com/collections/maltese-sunday-lunch/) ## Serve with or cook next - [Torta tal-Irkotta (Maltese Ricotta Pie)](https://www.malteserecipes.com/recipes/torta-tal-irkotta/): Try a savoury ricotta filling in your next family pie. - [Torta tal-Lampuki (Maltese Fish Pie)](https://www.malteserecipes.com/recipes/torta-tal-lampuki/): Choose fish, vegetables, and capers for a contrasting pie filling. - [Timpana (Maltese Baked Macaroni Pie)](https://www.malteserecipes.com/recipes/timpana/): Wrap baked macaroni in pastry for another substantial centrepiece.