Sweets / RICETTI
Maltese chestnut pie
Sweet pastry filled with chestnuts, cocoa and citrus.
◷ 110 min / 8 servings
Method
- Mash chestnuts with milk to a paste. Mix in sugar, 1 egg, cocoa, zest and cinnamon.
- Line a 22 cm tin with two-thirds of the pastry.
- Add filling and cover with remaining pastry. Seal edges, cut a steam hole and brush with the other egg.
- Bake 40–45 minutes at 180°C, or 160°C fan, until golden. Cool before slicing.
✳ From the kitchen
Time excludes boiling and peeling fresh chestnuts.
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.