Timpana is one of Malta’s most beloved dishes - a glorious baked macaroni pie featuring pasta mixed with rich meat sauce, bound with egg and cheese, wrapped in golden pastry. This showstopper appears at Sunday family lunches and village festas across the islands. Though it requires some effort, the result is absolutely worth it.

Ingredients

For the Filling:

• 500g short pasta (traditionally macaroni)
• 2 tbsp olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, minced
• 500g beef mince
• 400g chopped tomatoes (tin or fresh)
• 2 tbsp tomato paste
• 120ml red wine (½ cup)
• 1 tsp dried oregano
• 1 bay leaf
• 100g frozen peas (optional but traditional)
• 2 eggs, lightly beaten
• 80g grated Parmesan or Pecorino
• Salt and black pepper to taste

For the Pastry:

• 2 sheets shortcrust pastry (about 500g total)
• 1 egg, beaten (for glazing)

Instructions

1. Cook the pasta: Boil pasta in salted water until very al dente (1-2 minutes less than packet instructions). This is important as it will continue cooking in the oven. Drain and set aside.

2. Make the meat sauce: Heat olive oil in a large pan over medium heat. Sauté onion for 5 minutes until soft. Add garlic and cook for another minute until fragrant.

3. Brown the meat: Add beef mince and brown well, breaking it up with a wooden spoon. Pour in red wine and let it reduce for 2-3 minutes.

4. Simmer the sauce: Stir in chopped tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Simmer uncovered for 20-25 minutes until thick and rich. Stir in peas during the last 5 minutes if using. Remove bay leaf and let cool slightly.

5. Combine the filling: In a large bowl, mix together the cooked pasta, meat sauce, beaten eggs, and grated cheese. The mixture should be moist but not watery.

6. Assemble: Preheat oven to 180°C (fan 170°C). Line a 24cm round baking dish with one sheet of pastry, leaving some overhang. Fill with the pasta mixture and press down gently. Cover with the second pastry sheet. Seal the edges well and trim excess pastry. Brush the top generously with beaten egg. Prick the top lightly with a fork to allow steam to escape.

7. Bake: Bake for 45-55 minutes, until the pastry is golden brown and crisp. Allow to rest for 20-30 minutes before slicing - this resting time is crucial so the timpana sets properly and doesn’t fall apart when cut.

Serving Suggestions

• Best served warm or at room temperature
• Often paired with a simple green salad
• Perfect for Sunday family lunches
• Excellent for feeding a crowd at festas or celebrations
• Even better the next day - flavours deepen overnight
• Can be served as part of a buffet spread

Traditional Notes & Tips

• Traditionally made with homemade shortcrust pastry, but ready-made works perfectly well
• Some families add diced chicken livers to the sauce for deeper, richer flavour
• Others use a mix of beef and pork mince
• Older recipes sometimes include hard-boiled eggs layered inside
• The pasta must be very al dente - if it’s fully cooked before baking, it becomes mushy
• Don’t skip the resting time after baking - it needs to set
• Can be assembled the day before and baked when needed
• Freezes well before baking - defrost fully before baking
• A deep baking dish works better than a shallow one
• The bottom pastry should be slightly thicker than the top