Anna Sultana's Meat Pie, Maltese Style

The English were in Malta from the time of Napoleon to 1964.

That's quite a while.

Too long to go without comfort food.

If you've ever been to England, you know Brits like meat pies.

Well, the cooks in the Maltese restaurants aimed to please their customers.

They got some English cookbooks and learned how to make meat pies.

So did the Maltese mothers.

And who could blame them?

Actually, meat pies are handy for using up bits and pieces.

You'd think meat pies were a Maltese idea.

You know how it is...

Too little to serve as a main course, too much to throw away.

But just the right amount to add to a meat pie.

Waste not, want not.

Oh, 200 grams is almost 1/2 a pound.

Don't worry if you've got more or less.

If you have 300 grams of one and 100 grams of the other, no problem.

I mean, what's a large onion?

Don't have kidneys?

Use more of the other meats.

It's your pie.

Same with the spices.

Maybe someone doesn't like allspice.

Adjust the seasoning.

The customer is always right.

                       

                        Meat Pie

Preheat oven to 400º

Fry in some fat until tender

4 large onions, chopped

Chop and add to the onions

200 g kidneys

200 g beef

200 g pork

100 g bacon

Simmer for 10 minutes.

Add

200 g peas

1 teaspoon allspice 

1/2 teaspoon curry

1/2 teaspoon salt

1/4 teaspoon pepper

Simmer for 10 minutes.

Roll out

400 g puff pastry

Line a pie plate with half.

Place the filling in the pie plate.

Cover with the remaining puff pastry

Prick the top crust.

Beat

1 egg yolk with 2 Tablespoons water

Brush the top crust with the egg mixture.

Bake 50 minutes.

Serve hot.

Or cold.

Handy for a picnic.

Carpe summer!