Timpana is the ultimate pasta pie. Macaroni is cooked separately (to under al dente stage) and added to a rich bolognaise style sauce, often with chicken livers. With the addition of eggs, the mixture is cooked in a pastry case in either a deep dish or baking tray until its golden brown. This recipe uses bought puff pastry but I usually like to make it myself - its what we called a rough puff pastry, not as flaky but made with lots of butter!
This recipe can easily feed an army of people and it tastes just as good as leftovers the day after (if there is any left!)
500g puff pastry (frozen sheets)
500g macaroni or penne
300g minced beef
300g minced pork
300g chicken livers, diced
300g bacon, finely diced
500g onions, finely diced
4 cloves garlic, crushed
150g parmesan cheese, grated
150g cheese, grated (any other type)
7 eggs, beaten
200g tomato paste
200g tomato purée
500ml chicken or beef stock
Salt and pepper
1 egg, extra
Preheat oven to 180˚C.
Sauté the onions and garlic in butter for 5 minutes.
Add bacon and pork mince, stirring well to separate.
Add beef mince and continue stirring, cooking for 10 minutes.
Add chicken livers and cook for 5 minutes.
Add stock, mix well and bring to boil. Simmer for 20 minutes.
Add tomato paste and tomato purée.
While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked.
Drain and mix with sauce, adding parmesan and tasty cheese.
Stir in beaten eggs.
Line a greased baking dish with the pastry, extending it up the sides.
Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
Beat together glaze ingredients and paint top of timpana all over.
Bake for 1 to 1 ½ hours.
Recipe adapted from one I found on an Australian site - There are more Maltese in Australia than there are in Malta!