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Timpana: Maltese Baked Pasta Pie Recipe
Maltese baked pasta pie wrapped in pastry, rich, hearty, and made for sharing
Timpana is one of those dishes that feels like a full meal in itself. It takes pasta, meat sauce, and cheese, then wraps everything in pastry and bakes it until golden. The result is something between a pie and a pasta bake—crispy on the outside, rich and comforting inside.
It’s not everyday food. It’s the kind of dish you make when you want something filling, something to slice and serve, something that brings everyone to the table.
What Is It?
Timpana is a baked pasta pie made with short pasta, a rich beef and tomato sauce, eggs, and cheese, all enclosed in shortcrust pastry.
The structure is simple but effective:
- Pastry base and lid
- Pasta mixed with meat sauce
- Eggs and cheese to bind everything
Once baked, it holds together and can be sliced like a pie.
A Little History
Timpana reflects Malta’s mix of Mediterranean influences, particularly Italian cuisine, where baked pasta dishes are common. Over time, Maltese cooking added its own twist by enclosing the pasta in pastry, turning it into something more structured and portable. Traditionally made for gatherings and special meals, timpana became a staple of home cooking—hearty, practical, and designed to feed a group.
What You Need
You’ll need a large saucepan to cook the pasta and a frying pan to prepare the meat sauce. A mixing bowl brings everything together before assembling.
A baking dish or pie tin is essential to shape the timpana, and a rolling pin helps with the pastry. A pastry brush is useful for finishing the top so it bakes to a golden crust.
Ingredients:
Olive oil
Onion
Minced beef
Tomato paste
Peas
Short pasta (penne or macaroni)
Grated cheese (cheddar or gbejna)
Eggs
Shortcrust pastry
Salt and pepper
Optional herbs (like bay leaf or mixed herbs)
The Process
Timpana is built in stages. First, the pasta is cooked and a thick meat sauce is prepared. These are combined with eggs and cheese to create a rich filling. The mixture is then enclosed in pastry and baked until firm and golden.
The key is balance—the filling should be moist but not wet, and the pastry should fully seal everything in.
Step-by-Step Instructions
Step 1 — Cook the Pasta
Cook the pasta in salted boiling water until just al dente.
Drain well and set aside.
Step 2 — Start the Meat Sauce
Heat olive oil in a frying pan and cook the onion until soft.
Step 3 — Brown the Beef
Add the minced beef and cook until fully browned and broken down.
Step 4 — Build the Sauce
Stir in the tomato paste, peas, seasoning, and optional herbs.
Let it simmer for about 10 minutes so it thickens, then remove from heat and let it cool slightly.
Step 5 — Combine the Filling
In a large bowl, mix the cooked pasta with the beef mixture.
Add the beaten eggs and grated cheese and mix until everything is evenly combined.
Step 6 — Prepare the Oven
Preheat the oven to 180°C (fan).
Step 7 — Line the Dish
Roll out half the pastry and use it to line a greased baking dish, making sure it covers the base and sides.
Step 8 — Fill the Timpana
Add the pasta mixture into the pastry-lined dish and spread it evenly.
Step 9 — Seal the Pie
Cover with the remaining pastry.
Seal the edges, trim any excess, and cut a small slit in the top.
Step 10 — Finish the Crust
Brush the top with egg wash or milk to help it turn golden in the oven.
Step 11 — Bake
Bake for 45–50 minutes until the pastry is golden and firm.
Step 12 — Rest and Serve
Let it cool slightly before slicing.
This helps it hold its shape when cut.
Serving
Serve warm or at room temperature, sliced like a pie.
It’s a full meal on its own, but works well with a simple salad on the side to lighten it slightly.
Storing
Store leftovers in the fridge in an airtight container.
- Reheat in the oven to keep the pastry crisp
- Can also be eaten cold or at room temperature
Timpana (Maltese Baked Pasta Pie)
Equipment
Ingredients
- 2 tbsp olive oil 30 g
- 150 g onion finely chopped
- 300 g minced beef
- 80 g tomato paste
- 100 g peas fresh or frozen
- 400 g short pasta penne or macaroni
- 100 g grated cheese cheddar or gbejna
- 2 eggs beaten (approx. 100 g)
- 300 g shortcrust pastry store-bought or homemade
- Salt and pepper to taste
- Optional: bay leaf or mixed herbs
Instructions
- Cook the pasta in salted boiling water until just al dente. Drain and set aside.
- In a frying pan, heat olive oil and sauté onions until soft. Add minced beef and brown thoroughly.
- Stir in tomato paste, peas, seasoning, and herbs. Simmer for 10 minutes, then remove from heat and let cool slightly.
- In a large bowl, mix the cooked pasta with the beef mixture, beaten eggs, and grated cheese.
- Preheat oven to 180°C (fan).
- Roll out half the pastry and line a greased baking dish with it.
- Fill with the pasta mixture and cover with the remaining pastry. Seal the edges, trim, and cut a small slit in the top.
- Brush with egg wash or milk for a golden finish.
- Bake for 45–50 minutes or until the crust is golden and firm.
- Let cool slightly before slicing. Serve warm or at room temperature.
Notes
Nutrition
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