Pies & oven dishes / RICETTI
Maltese pea pie
Shortcrust pie filled with split peas and onions.
◷ 100 min / 6 servings
Method
- Rinse peas and simmer in water for 45–60 minutes until soft and thick.
- Soften onions in oil for 15 minutes. Mix with peas and season; cool.
- Line a 24 cm dish with two-thirds of pastry. Fill, cover with the rest and seal edges.
- Cut a steam hole, brush with egg and bake 40 minutes at 190°C, or 170°C fan.
✳ From the kitchen
Filling should be thick and cool before adding to pastry.
Tradition reference
Maltese traditional dishes · historical recipe collection ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.