If you’re visiting Malta in autumn, you’re in for a treat! This is peak lampuki season, and there’s no better time to sample the delights of this iconic Maltese fish, also known as dorado, mahi-mahi, or dolphinfish.

With its delicate flavour and meaty texture, lampuki is a favourite among locals, especially when served in a traditional Maltese Lampuki Pie.

While you’ll find lampuki prepared in various ways at local restaurants, often fried or baked, why not take a taste of Malta back to your holiday home or rental kitchen and try something different? Chef Lorraine Cauchi from the beloved Lolly’s Kitchen has generously shared her family’s recipe for Maltese Lampuki Pie, a dish that will bring the warmth and flavours of Malta right to your table.

What is Lampuki?

For the uninitiated, lampuki is a seasonal fish found around the Maltese Islands, typically from late August to November. As the fishing boats bring in their daily catch, the fresh lampuki becomes a sought-after delicacy, sold at markets and served in homes across the island. The fish’s light, white flesh and subtle taste make it perfect for a hearty pie.

Chef Lorraine Cauchi’s Traditional Maltese Lampuki Pie 

Ingredients You’ll Need:

• 1 kg (2.2lb) lampuki fillets
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3 large ripe tomatoes, seeds removed, chopped
• 1 small eggplant, diced
• 1 large potato, cubed
• 50g (1.76oz) sun-dried tomatoes, chopped
• 50g (1.76oz) pitted black olives, chopped
• 150g (5.3oz) fresh baby spinach
• 1 ½ tbsp of chopped fresh mint and basil
• 1 bay leaf
• 3 tbsp breadcrumbs
• Juice of ½ a lemon
• Olive oil
• 1 tbsp butter
• Salt and pepper to taste
• Puff pastry (store-bought or homemade)
• 1 egg (for egg wash)

Instructions:

1. Prepare the Lampuki: Season your lampuki fillets with salt and pepper, then fry them for a few minutes on each side. Once cooled, chop them into bite-sized chunks, setting half aside to layer in the pie later.
2. Cook the Vegetables: In the same pan, melt butter and cook the onions and potatoes until the onions soften. Add the diced eggplant and continue cooking until tender. Stir in the garlic and tomatoes, simmering for 15 minutes.
3. Build the Flavour: Add the sun-dried tomatoes, black olives, spinach, basil, mint, and bay leaf. Drizzle olive oil, and squeeze ¼ of the lemon juice over the mixture. Cook until the spinach wilts. Now stir in half of the chopped lampuki fillets and the remaining lemon juice. Let the mixture simmer gently for 15 more minutes.
4. Cool & Assemble: Remove the bay leaf, stir in the breadcrumbs, and let the mixture cool completely. Butter your pie dish, roll out your puff pastry, and line the base. Fill the pie with half of the cooled mixture, layer the reserved lampuki chunks on top, and then cover with the rest of the filling. Finish by placing the pastry lid on top, sealing the edges, and brushing with beaten egg.
5. Bake: Place the pie in a preheated oven at 200°C (400°F) for about 1 hour or until the pastry is golden and crisp.
6. Enjoy: Slice into this wonderful dish and taste the flavours of Malta!