"Timpana – Maltese pasta pie with zucchini and aubergine, stuffed with sautéed penne in gochujang sauce and topped with 3 layers of parmesan and mozzarella"
Maltese Pasta Pie With Gochujang Sauce
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Maltese Pasta Pie with Gochuhang Sauce
Filling
250g Penne Pasta
3no. Large Tomatoes (Diced)
1tsp Garlic Powder
to taste Salt & Pepper
to taste Olive Oil
1tbsp Balsamic Vinegar
5tbsp Gochujang Sauce
120g Zucchini (Sliced)
120g Aubergine (Sliced)
to taste Parmesan and Mozzarella
Directions:
Cook penne in salted water till al dente and let it cool. Heat up a large pan and pour the olive oil in, add in diced tomatoes, gochujang sauce, vinegar, salt and pepper and cook on medium-high heat for about 10 minutes until it thickens. Remove from heat and let it cool.
In another heated pan, pour in olive oil and sauté the sliced zucchini and aubergine in batches for about 2 minutes or till golden brown on each side. Add more oil in if needed. Season with salt and pepper to taste and set aside to cool.
Pastry
100g Icing/Confectioners’ Sugar
100g Unsalted Butter
1no. Large Egg
220g Plain Flour
Directions:
In a standing mixer, add in sugar and unsalted butter and mix (low- medium speed) till pale in colour. Add half the amount of plain flour into the butter mixture (in low speed), followed by an egg and the rest of the flour and mix till everything is well combined. Remove from mixer and divide the dough into a ratio of 2:1. Cling wrap the dough and put into chiller for an hour.
The Pie
Preheat oven to 200°C.
Mix one egg and a tablespoon of milk together for eggwash.
Take dough out of chiller and roll both doughs in-between two parchment paper, the bigger piece (about 32cm) for the base of the pie and the smaller one for the lid.
Line the bottom and the sides of a springform pan with the large dough. Spread 1/3 of the pasta mix, followed by 1/3 of the cheeses and aubergine/zucchini. Repeat till it reaches close to the brim of the sides of the pie dough. Close the pie with the smaller pastry dough and gently seal the pie with your fingers. Brush the top of the pie with the eggwash for a golden brown colour after it’s done.
Bake at 200°C for 15 minutes and turn down the heat to 175°C and bake for another 50 minutes or until golden brown. Let the pie to cool and serve.