Name: Spiced Lampuki & Root Vegetable Pot Pies
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 individual pies
Cuisine: Maltese cuisine
Ingredients: 500 g 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 pcs onion (medium, finely chopped); 2 pcs garlic cloves (minced); 1 tbsp fresh ginger (grated); 1 tsp ground coriander; 1 cup vegetable broth; 0.5 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); 2 pcs ready-made pie crust (sheets, or homemade pastry for 4 individual pot pies); 1 pcs egg (beaten, for egg wash)

Golden brown crusts crowning individual pot pies filled with flaky fish and colorful root vegetables, steam gently rising to entice the senses on a rustic wooden table.

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

Instructions

Prepare the Filling

1Preheat oven to 200°C (390°F). Heat olive oil in a large skillet or pot over medium heat.
2Add chopped onion, carrots, parsnips, and potatoes. Sauté for 5-7 minutes until slightly softened.
3Stir in minced garlic, grated ginger, and ground coriander. Cook for another minute until fragrant.
4Pour 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.
5Gently 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

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

Bake and Serve

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

Instructions

Prepare the Filling

1Preheat oven to 200°C (390°F). Heat olive oil in a large skillet or pot over medium heat.
2Add chopped onion, carrots, parsnips, and potatoes. Sauté for 5-7 minutes until slightly softened.
3Stir in minced garlic, grated ginger, and ground coriander. Cook for another minute until fragrant.
4Pour 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.
5Gently 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

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

Bake and Serve

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

Nutrition Information

Calories: 550 kcal
Protein: 30 g
Fat: 25 g
Carbs: 50 g

Nutrient	Per serving
Calories	550 kcal
Protein	30 g
Fat	25 g
Carbs	50 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.