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Traditional Timpana

This traditional recipe is very popular because of its particular taste. It does take a lot of work, especially if you decide to do the dough from scratch, however the result speaks for itself. It is ideal when you want to prepare food ahead, it can be reheated and served as a meal or smaller portions as an appetiser during a party. It can also be ideal as a meal to take with you on a picnic or a day by the beach.

Serves 4 as a meal or 20 for party size  
Preparation and Cooking time: Approx 180 minutes

For the Puff Pastry:

Lamb Brand Auntie’s Mix Flour 500g

Lamb Brand Table Salt 1 tsp

Margarine 200g

Cold Water 100ml

For the Filling:

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Curry 1 tsp

Che’ Pasta Elicoidali Lunghi 500g

Minced Beef/Pork 500g

Onion 1 large

Tomato Paste 2 tbsp

Tomato Sauce 250g

Parmesan Cheese 4 tbsp, grated

Eggs 5, beaten

Olive Oil some, for frying

For the Puff Pastry: Sift the flour and add the salt and the cubed margarine, mix well with a knife so margarine is finely sliced. Add the water and mix well until dough forms. Spread the dough with a rolling pin, fold into three layers and roll the dough again. Repeat this process 3 times. Cover the dough with stretch and seal and let it set for 15 - 30 minutes in the fridge, remove from fridge 20 minutes before rolling. Roll the dough according to the size you require. Always roll the dough in on direction and do not pop if air bubbles show.

For the Filling: In a pan, fry the onions in a little olive oil, add the minced beef, salt and pepper and stir for about 15 minutes. Add the tomato sauce and tomato paste and some water, and let the mixture simmer on low heat for about an hour. Boil the pasta in a separate pot, with some salt for about 10 minutes. Drain the pasta and run cold water over it, so it doesn’t stick. Add the pasta to the saucepan and mix well adding the cheese, salt and pepper and the beaten eggs (keep a little of the eggs for later). Roll the dough according to the dish size, cover the bottom and sides with the dough. Add the cooked pasta and sauce to the dish and cover with the remaining dough on top. Use the remaining eggs to brush over the top of the dough so it takes a golden colour when cooking. Cook in a preheated oven at about 180°C to 200°C for 1 hour.