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Timpana (Macaroni Pie)
Baked Macaroni Pie
14oz flaky dough
2 lbs. uncut macaroni*
1lb extra lean hamburger**
3 Tbls. tomato paste
4 well-beaten eggs
2 cups water or stock
1 small finely chopped onion
pepper and salt
14oz grated Parmesan cheese


* Uncut macaroni are sometimes hard to find. However you can usually find them in Italian stores. If you cannot get uncut macaroni, substitute with cut macaroni, preferably plain cut macaroni.

** You can substitute Corned Beef (2 cans) for the hamburger. I personally prefer Corned Beef as it gives the Timpana extra flavour.

In a large saucepan, cook the onion until tender. Add the meat and brown for a couple of minutes. Add the tomato paste and two cups of water or stock and mix well. Add salt and pepper to taste. Cover the saucepan and let the sauce simmer for about twenty minutes.

In the mean time, cook the macaroni in salted boiling water till tender, drain, and place in a large mixing bowl. Add the sauce, the Parmesan cheese and the beaten eggs and mix well.

Grease a large baking dish (28x18x4cm Pyrex dish is ideal) with lard or margarine. Roll out the dough and line the dish with the dough. Pour the pasta and sauce mix into the baking dish. Cover the top with dough. Press the edges to seal the dish. Decorate with a dough flower in the middle. With a fork, pierce the dough. Then brush with a beaten egg.

Preheat the oven to 375F (190C) Gas 5. Bake for about one hour. The dough should turn

Serve the Timpana hot or cold in large pieces with grated parmesan cheese.

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Preparation Time: Serves: 4-8
Recipe Origin: Malta
Submitted by:
Wilfred L. Camilleri

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