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Spiced Lampuki & Root Vegetable Pot Pies - Image 1

Spiced Lampuki & Root Vegetable Pot Pies

Maltese cuisineMediterranean cuisineMediterraneanMaltese
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Spiced Lampuki & Root Vegetable Pot Pies

  1. Savory Pies & Quiches >
  2. Pies & Tarts >
  3. Pot Pies & Savory Pies

Prep: 35 min • Cook: 40 min. Comforting individual pot pies are a delightful twist on traditional Maltese pie, featuring flaky lampuki fillets generously combined with a medley of hearty root vegetables. Aromatic spices like warm ginger and earthy coriander infuse the rich filling, all tucked beneath a golden, rustic pastry lid for a truly satisfying meal.

Preparation time
35 min
Cooking time
40 min
Total time
1 hr 15 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Filling

  • 18oz lampuki fillets(skinless, boneless, cut into 1 inch pieces)
  • 2 pcs carrots(medium, peeled and diced)
  • 2 pcs parsnips(medium, peeled and diced)
  • 2 pcs potatoes(medium, peeled and diced)
  • 1 pc onion(medium, finely chopped)
  • 2 pcs garlic cloves(minced)
  • 1 tbsp fresh ginger(grated)
  • 1 tsp ground coriander
  • 1 cup vegetable broth
  • 1/2 cup green peas(frozen or fresh)
  • 2 tbsp fresh parsley(chopped)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • tsp salt(to taste; null)
  • tsp black pepper(to taste; null)

Topping

  • 2 pcs ready-made pie crust(sheets, or homemade pastry for 4 individual pot pies)
  • 1 pc egg(beaten, for egg wash)

Instructions

Prepare the Filling

  1. Preheat oven to 200°C (390°F). Heat olive oil in a large skillet or pot over medium heat.
  2. Add chopped onion, carrots, parsnips, and potatoes. Sauté for 5-7 minutes until slightly softened.
  3. Stir in minced garlic, grated ginger, and ground coriander. Cook for another minute until fragrant.
  4. Pour in vegetable broth, bring to a simmer, and cook for about 10 minutes, or until the root vegetables are tender-crisp. Do not overcook as they will cook further in the oven.
  5. Gently fold in the lampuki fillets, green peas, chopped parsley, and lemon juice. Season with salt and pepper to taste. Cook for 2-3 minutes, just until the fish turns opaque. Remove from heat.

Assemble the Pot Pies

  1. Divide the filling evenly among 4 individual oven-safe ramekins or pie dishes.
  2. Unroll the pie crust sheets. Using a ramekin as a guide, cut out four circles slightly larger than the tops of your dishes.
  3. Place one pastry circle over the top of each ramekin, pressing down gently around the edges to seal. You can crimp the edges for a decorative finish.
  4. Brush the pastry tops with the beaten egg wash for a golden crust.
  5. Cut a small vent in the center of each pastry lid to allow steam to escape during baking.

Bake and Serve

  1. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
  2. Let the pot pies cool for a few minutes before serving. Serve hot and enjoy!

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550 kcal157.1 kcal2,200 kcal
Protein30 g8.6 g120 g
Fat25 g7.1 g100 g
Carbs50 g14.3 g200 g

Tips

  • For extra flavour, lightly sear lampuki fillets before adding to the vegetable mixture.
  • If the crust browns too quickly, loosely cover the pies with aluminum foil.
  • Serve with a simple green salad to balance the richness of the pot pies.

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