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Torta tat-Tiġieġ

Serves 4
Prep Time 45 mins
Cooking 40 mins
Level medium

Ingredjenti

  • 800g Ghaġina
  • 800g Isdra tat-tiġieġ
  • 200g Kurrat
  • 200g Bejken
  • 150g Dqiq
  • 60g Marġerina
  • 600ml stokk tat-tiġieġ
  • Bajda mħabbta
  • Ftit ġulġlien... jekk trid
  • Bżar u melħ

Naddaf il-kurrat u qattgħu f’biċċiet imdaqqsin. Neħħi l-qoxra tal-bejken u qattgħu wkoll f’biċċiet imdaqqsin. Agħmel l-istess bl-isdra tat-tiġieġ. Ixgħel il-forn 1900C, gass numru 5. Dewweb il-marġerina ġo taġen fond u qalli l-bejken u l-kurrat. Ara li l-kurrat ma jinħaraqx. Żid il-biċċiet tat-tiġieġ wara ftit minuti u kompli qalli filwaqt li tħawwad il-ħin kollu. Baxxi n-nar, żid id-dqiq u ħawwad tajjeb. Żid l-istokk ftit, ftit filwaqt li tkompli tħawwad il-ħin kollu. Roxx ftit bżar u melħ, erġa’ ħawwad u neħħi t-taġen minn fuq in-nar. Ħalli t-taħlita tiksaħ sew. Idlek dixx tat-torti b’dijametru ta’ 23ċm bi FTIT żejt u għaddih ħafif bid-dqiq. Tista’ tiksi l-forma b’karta tal-forn. Jekk se tagħmel hekk, xarrab ftit il-karta tal-forn u agħsarha tajjeb qabel. B’hekk, din tibqa’ f’postha meta tpoġġi l-għaġina fuqha. Roxx ftit dqiq fuq il-mejda tal-kċina, iftaħ nofs l-għaġina u iksi d-dixx tat-torti biha. Imla l-għaġina bit-taħlita KIESĦA. Irranġa x-xfar tat-torta u idlek bil-bajda mħabbta. Iftaħ in-nofs l-ieħor tal-għaġina u iksi l-wiċċ biha. Neħħi l-għaġina żejda li jkun hemm fil-ġnub u idlek il-wiċċ tat-torta bil-bajda mħabbta. Roxx ftit ġulġlien fuqu. Agħmel disinn fix-xfar tat-torta b’furketta. Bl-istess furketta, taqqab il-wiċċ ħalli joħroġ il-fwar. Sajjar fil-forn għal madwar 30-40 minuta. Ħalli t-torta tiksaħ sew qabel toħroġha mill-forma. Servi flimkien ma’ xi ħaxix mgħolli jew insalata. Nota: Tista’ żżid 200g faqqiegħ mat-tiġieġ; dejjem jekk tiggosta. Cut the chicken breast into small to medium sized pieces too.  Preheat the oven to 190C/Gas 5. In a frying pan melt the margarine and gently fry the bacon and the leeks together, making sure that the leeks do not burn. When the bacon is cooked through, add the chicken and continue frying, stirring continuously, until the chicken is browned all over. Reduce the heat to a very low flame and add the flour, mixing the mixture well. Gradually add the Pinto’s Pride Chicken Spoon Stock whilst stirring. Season to taste. Give the mixture one last stir and remove from the heat and allow to cool completely.

In the meantime grease, a round oven-proof dish of diameter 23cm, with a little bit of oil and dust it with flour or more conveniently use baking paper to line the dish. If using baking paper, lightly wet the paper and squeeze off any excess water, before placing it on the dish so that it remains in place.

Lightly dust your kitchen top with flour and roll out half of the pastry in a circular shape. Line the bottom of your oven dish with the pastry. Fill the pastry with the cold chicken mixture.

Roll out the second half of your pastry and place over the pie filling. Gently press the top pastry to the bottom pastry with the end of a fork to seal your pie. Trim off any excess pastry on the outside of your oven dish. Baste the pastry with the beaten egg and sprinkle the pastry with sesame seeds (if using). Prick the top of the pastry with the fork so that any excess steam can escape from inside the pie, allowing the pastry to crisp up. Bake in the oven for around 30-40 minutes or until you see that the top of the pastry has turned golden all over. Allow to cool before removing the pastry from the dish. Serve with vegetables or  salad.

 Note: you may add 200g chopped mushrooms to the chicken mixture if you like.

Ricetta ta' Anton B Dougall  

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