What is Lampuki Pie?

Lampuki Pie, or Torta tal-Lampuki in Maltese, is a fish pie that showcases the island’s reliance on fresh, local ingredients and its fishing traditions. Lampuki, the fish at the heart of this dish, is a seasonal catch in Malta, available from late August to November when these migratory fish pass through the Mediterranean waters near the island. The pie is typically filled with a combination of Lampuki fillets, a variety of vegetables like spinach, tomatoes, and olives, and seasoned with local herbs and spices. The filling is then encased in a buttery puff pastry or shortcrust, which crisps up beautifully when baked.

The result is a delicious, flaky pie that balances the rich flavours of the fish with the sweetness of vegetables and the savoury notes of olives and capers. While it’s traditionally a homemade dish, Lampuki Pie is also a common offering at street food stalls and bakeries across Malta, especially during the Lampuki fishing season.

A Brief History of Lampuki Pie

Lampuki fishing is a centuries-old tradition in Malta. Fishermen use a method known as kannizzati, where palm fronds are placed on the surface of the sea to attract the fish, which seek shelter underneath. The fishermen then use nets to catch them. The Lampuki season is a much-anticipated time of year in Malta, as the fish is not only a staple of local meals but also a symbol of the island’s fishing culture.

The origins of Lampuki Pie date back to a time when Maltese families made use of the plentiful Lampuki by baking them into pies to preserve and enjoy during the autumn months. Over the years, the recipe has evolved, but the essence of the dish remains the same—a wholesome, savoury pie that celebrates Malta’s fishing heritage.

Ingredients of Lampuki Pie

Lampuki Pie’s filling is a delightful mix of fresh fish and Mediterranean ingredients, each adding a distinct flavour and texture to the dish. Here’s a look at the key ingredients that make up this traditional pie:

• Lampuki: The star of the dish, Lampuki (dorado or mahi-mahi) has a firm, white flesh with a mild flavor that pairs perfectly with the pie’s other ingredients.
  
  

• Vegetables: Commonly used vegetables include spinach, tomatoes, onions, and sometimes bell peppers or zucchini. These add a sweetness and freshness that balances the richness of the fish.
  
  

• Olives and Capers: These briny ingredients add a tangy, salty kick that enhances the flavours of the dish.
  
  

• Raisins: In some versions of Lampuki Pie, raisins are added for a touch of sweetness, which contrasts beautifully with the savoury ingredients.
  
  

• Pastry: The pie crust is usually made with either puff pastry or a shortcrust pastry, which crisps up when baked, giving the pie a satisfying texture.
  
  

• Herbs and Spices: Local herbs like parsley, mint, and thyme are often used to season the filling, along with black pepper and a touch of lemon juice for brightness.