Pies & oven dishes / RICETTI
Maltese pork and sausage pie
A savoury pie of diced pork and coriander sausage.
◷ 110 min / 6 servings
Method
- Soften chopped onion and garlic in oil. Add pork and skinless sausage and brown thoroughly.
- Add passata and water and simmer 30 minutes until pork is cooked and filling thick. Add parsley and pepper and cool.
- Line a 24 cm dish with two-thirds of pastry. Fill and cover with the rest; seal and cut a steam hole.
- Brush with egg and bake 40–45 minutes at 190°C, or 170°C fan.
✳ From the kitchen
A filling documented in Buskett’s local kitchen. Taste before salting because of the sausage.
Tradition reference
Chateau Buskett · Maltese dishes ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.