Maltese Timpana

Ingredients: Maltese Timpana
3 sheets shortcrust pastry
800g lean mince
½ jar good quality tomato paste
250g parmesan
¾ eggs, lightly beaten
2 medium onions
½ handfuls Italian parsley
2 teaspoons chicken stock
3 cloves crushed garlic
Dash of extra virgin olive oil
250g tortoglioni pasta
Salt and pepper to taste
Mix 1 egg yolk and a tablespoon of milk to glaze the top.

Method:

Fry the onions and garlic in the olive oil until soft, add mince and cook until brown
Once mince is cooked, add the tomato past, parsley, stock s& p. Mix well and simmer for approx 10 mins.
Cook pasta in a pot of boiling salted water until just undercooked and drain well.
Mix together the pasta, sauce, parmesan and the lightly beaten eggs and mix well.
Grease a 25cm spring form cake tin with butter and flour and line with the pastry sheets Pour the mixture into the tin and cover with another pastry sheet to enclose like a pie.
Brush top with beaten egg yolk and milk to glaze and bake in a medium to hot oven for approx. 45 mins, lower oven temperature to medium low and bake a further 30 mins approx or until it is golden.
Take out of oven to cool, remove from pan and slice to serve.