- It is no secret the traffic in Malta can be absolutely manic. So our tip to avoid the traffic jams is use the ferries as much as you can, from Sliema to Valletta and Valletta to The Three Cities routes. Through the summer months it is the best way to travel between the two main tourist hubs, and it is a lovely water cruise through the harbours too. Only €2.80/per person return. And make sure you show the lift operator your ticket to use the lift when you arrive from The Three Cities to Valletta, you will escape being charged €1 to get up to Upper Barrack Gardens. Ferries run up until midnight during summer and to 7pm in winter.
- Want to visit Comino but don’t like big tourist style boat trips… Make your way to Cirkewwa Ferry Terminal (the Gozo ferry terminal) by bus or car. To the right of the ferry terminal are water taxi’s that can take you over to Comino and the Blue Lagoon. The drivers usually give you a little extra tour exploring through the caves before dropping you back to Malta too. Added bonus, and fairly affordable!!
- Car Rental is really cheap for daily hire and is the best way to get to Gozo. Car hire for the day is around €30 for a regular small run about, and we can get you one delivered to our door. Be sure to request one when booking your accommodation because availability is not always possible at short notice, so it pays to plan ahead.
- The summer months can be really hot, so try and plan most of your sight seeing early morning or later in the afternoons where possible especially for outdoor experiences such as visiting the temples and so on. Siesta is also a big part of the Maltese way of life and in most small villages the shops close between 1pm and 4pm.
- Make sure you pack a really good hat and plenty of sunblock too. You also might like to add a little electrolytes to your water, the humidity from July to end September can make you quiet dehydrated if you are not used to it. Electrolytes are available from the chemists on the island too.
- Check out Malta Transport bus services for access right around the island, here is the link for the timetable. While getting around is relatively easy and cheap, be prepared for delays especially if there are big concerts, fiesta’s or roadwork’s on route, sometimes buses may even be so full they will just pass by, so plan your journey’s to arrive as early as possible to your destinations to avoid the frustration.
- Mosquito season in Malta can be ferocious “in some areas” during summer, if you are particularly sensitive to mosquito bites, perhaps pack a tropical strength mosquito repellent to keep them away at night time. We provide a plug in mosquito repellent for your room.
- If you are visiting Malta between April and December you will definitely experience Malta’s fireworks. The fireworks are for the celebration of each villages patron saint. There are as many churches as there are days of the year (approximately 360 on this little island). Sometimes when looking across the night sky you will see many different fireworks going off around you. Be aware that these fireworks usually start at 8am in the morning, “yes” in broad daylight. Don’t worry the island is not under attack!! The daylight fireworks are said to warn of evil spirits before the patron saint is carried through the village procession and back to the church again. Be sure to attend at least one while you are here, they are very special and a huge part of the Maltese culture and way of life.
- Tipping in restaurants is not compulsory, but if you get great service then a usual 10% added to the bill will make your waiters day.
- If you only have a very short holiday in Malta then it pays to plan your itinerary in advance before you leave home. So pick out what it is that interests you the most and work out how to get from place to place as quickly as possible. The largest taxi fare for instance from one end of the island to the other, should cost no more than about €35, but always confirm the fare with your driver or taxi company first. Our favourite companies are ecabs and Greenr .
- Pack sensible walking shoes and be prepared to walk many stairs and steep inclines in some areas. Malta is by no means flat, additionally footpaths and curbs can be quiet narrow with high steps so be careful when walking about. Take your heels in a separate bag and pop them on when you reach your destination. Your feet and joints will thank you for it.
Visiting Malta Summer 2016…
Visiting Malta during the summer months is always full of surprises and magical experiences. This little island literally rocks all summer long. Everything from the islands wine festivals, village fiesta’s, film and art festivals, Jazz festivals and big ticket open air concerts so make sure you keep track of up coming events either on our website or you can also visit What’s On Malta for all the latests shows and other gigs across the island. A top of that, the food scene and clubbing scene is up there with some of the Mediterranean’s best, and the nice surprise is, most things are magically affordable!!
This week we thought to give you some useful local tips to help you make the most of your holiday.
Top travellers tips for visiting Malta.
So we hope these tips are useful, help you plan your time and make for really great holiday experience in Magic Malta. Stay tuned for our up coming recommendations covering our top 10 things to do, where to eat, best clubs and bars, best street food and cheap eats and much much more.
Happy planning and hope to see you soon.
Julie, Glen & Roxy
Need some adrenaline?
Try abseiling here in Malta. With steep cliffs, slabs and crevasses we take you to the most spectacular places to abseil in Malta. Standing securely on the edge of a steep incline, with the rope disappearing off the edge to the bottom somewhere beneath you, your nerves are on full alert. As you lean back and commence your descent adrenaline is pumping furiously around your body and the feeling is intense!
Priced at just €65 per person (inclusive of transport) and available every Saturday.
Bookings are by appointment.
Our new Platinum Package is now available for our guests who want the best of the best.
This 6 night extravaganza includes:
– Private Yacht Charter, with qualified Skipper (inc. lunch & dinner)
– Private Chauffeur exploring Gozo, Malta’s sister island (inc. lunch & dinner)
– Private Chauffeur exploring most of Malta (inc. lunch & dinner)
– A day in Valletta City
– A round of golf at the exclusive Royal Malta Golf Course (inc. lunch & dinner)
Priced from just €1,595 per person, twin share (excludes airfares)
Full details available via this link
This bespoke package is designed specifically for up to 4 couples, with similar interests. Each couple will have their own private suite, and will embark on a fantastic holiday, filled with lifelong memories.
Fancy a round of golf at the Royal Malta Golf Course, during your stay in Malta?
Just 1 of our many ‘things to do’ within our Tours tab on our website at www.JulesysBnB.com
Come and witness at first hand the substantial improvement to the 18 hole course which combined with the warm Mediterranean weather and hospitality make it enduringly popular with visitors who return regularly year after year. The well balanced layout of the course offers an interesting and challenging experience with positional play rather than big hitting paying better dividends. The newly built modern Clubhouse with its superb terrace overlooking the 1st; 2nd and 18th greens will further enhance your overall experience.
1 Round – 18 Holes – € 80
3 Rounds – 18 Holes – €195
5 Rounds – 18 Holes – €315
Gentlemen: Collared polo shirt, tailored slacks or shorts
Ladies: Sleeveless, non-collared tops are allowed, but definitely not strap tops.
Tailored slacks, skirts or shorts
No blue denim or track suits are allowed on the course.
Only golf shoes with soft spikes or trainers are allowed on the course. Socks are to be worn.
OPTIONAL EXTRAS & HIRE OF EQUIPEMENT
€20 – Set of Bayhill Clubs
€30 – Branded set of King Cobra Clubs
€10 – Pull Trolley
€15 – Electric pull trolley
€40 – Electric buggy per round
Bookings can be made directly via our website or in person with your hosts.
“Private Tours, now available”
Make your stay in Malta an even more memorable one, by experiencing our fantastic private tours.
Our professional chauffeured driver service will:
Personalise your tour to suit you
Remove all the hassle out of group excursions
Avoid having to try to work it all out yourself with the public transport system
Remove your stress trying to drive yourself in a hire car
Please click on any of the following links to get the full details:
A full day exploring Malta’s sister island Gozo
Historic cities of Mdina and Birgu, by night
Explore Northern Malta
Visit the Knights of St John period
Spend 4 hours soaking up Medieval Times
Experience the Prehistoric Blues
Bookings should be made via email at least 48 hours in advance, noting a non-refundable 20% deposit is required.
Private Yacht Charter, with qualified Skipper
Sail around the Maltese Islands aboard a luxury 54ft yacht. The yacht combines timeless design, exceptional seaworthiness and unmatched comfort.
You and up to 14 of your friends and family will be picked up from Julesy’s BnB and be taken on a short trip to the Kalkara Marina, whereby you will set sail at 10:00am. Simon the Skipper will provide you with his personalised bespoke service and ensure you experience pure indigence, whilst sailing the beautiful Mediterranean Sea.
A sumptuous but light lunch will be served along with wine and water.
Your full day out on the water will be a life long memorable event, which will have you safely back at the Kalkara Marina at around 6:00pm.
This tremendous tour is priced at just €895, which needs to be booked 48 hours in advance.
For those who would like to scuba dive, Simon is also a qualified Diving Instructor. A scuba diving package can also be added if desired.
Further enquiries and bookings can be made via email.
Shared Thank You’s…..
2016 is already kicking off to a wonderful start, arriving home from our own holiday, Julesy’s BnB has seen it’s first guest for the year. Our Japanese guests Yukihiro, Yukako and their gorgeous baby Riku stayed for 4 nights with us. Babies always bring another dynamic to our BnB, such a cute baby and always so happy, smiling and waving the whole time, such a treasure.
Roxy however was not so sure on what to make of it all, made herself scarce, but was desperately inquisitive at times to see who this little creature was visiting her house, but she kept a safe distance.
During breakfast I always enjoy finding out what my guests like to eat for breakfast and cater to their cultural needs, but I always like to tempt them with a few other things too, keeps things fun. Even the Vegemite has made an appearance a few times, (99% of our guests who have dared to taste it concur Australian’s are as weird as the creatures that roam the country) obviously it’s an acquired taste.
But our Banana Bread was a clear favourite of the week, so for Yukako, I am sharing this ever popular recipe, as a thank you for being our first lovely guests for 2016, and also in appreciation of the lovely origami crane you left as a gift in your room. We were very touched. Thank you.
Julesy’s Banana Bread
3 large bananas mashed
1 1/2 cups of self raising flour
1 1/2 cups of dark brown sugar
1/2 cup of vegetable oil
1/2 cup of walnuts
1 teaspoon of vanilla essence
Preheat the oven to 180C. Use a long loaf tin and line it with baking paper and set aside.
In a large bowl mash the bananas and add the eggs, vegetable oil, vanilla essence, sugar and walnuts and mix well. Then sift in the flour and mix with a wooden spoon until all ingredients are well combined. Pour ingredients into your tin and bake for 55mins. Remove from the oven immediately and let cool in the tin.
Serve with fresh bananas and strawberries. you can even butter with mascarpone or honeyed ricotta, or just enjoy it on its own.
Wishing you all a delicious 2016 and can’t wait to welcome all our upcoming guests to Julesy’s BnB in 2016.
It’s the small things in life that make us all appreciate and is our motto for the year.
All the best
Julie, Glen & Roxy
Cooking with Kō Shibasaki – My favourite Japanese actress….
Ko Shibasaki started her career at 14 when she was discovered by a talent scout. She is one of Japan’s top-tier actresses, having starred in many TV shows, films and commercials. Ko Shibasaki became famous for her excellent performance in the controversial film “Battle Royale”, which has brought her fame not only in Japan, but all over East Asia. Recent films also include “47 Ronin” and “Bolt out of the Blue”.
So in July, Ko Shibasaki’s European agent contacted me to help with the popular Japanese television program “Another Sky”, the task was to cook live on TV a traditional Maltese meat pie. This stunning pie was a fond memory of Ko Shibasaki’s during her days as a budding actress many years ago in Malta.
The show relived her journey visiting the places she frequented during those days and of course the beautiful Maltese cuisine. I was thrilled to help and quickly (with the help of my lovely neighbour Josephine) identified the correct recipe for this task, a traditional Maltese spiced beef pie, packed full of vegetables and encased in a beautiful rich shortcrust pastry.
Filmed live in my kitchen on a very, very hot summer’s day, Ko Shibasaki and I cooked from scratch this delicious meat pie. Ko Shibasaki was determined to learn every detail to ensure it was exactly right. Once baked, all the cast and crew enjoyed this delicious pie together around the dining table.
It’s not often that you would hear of a leading actress cooking for all the cast and crew, I found this so refreshing…Ko Shibasaki is a truly grounded and delightful person, and a true champion of her beautiful country.
Ahhh…. just another magic moment in my kitchen!!
The recipe can be downloaded from my previous blog here and I have been told the video of the live show will arrive soon.
Enjoy your day and never pass an opportunity to create magic in your kitchen.
Blessed are the pie makers too.
French Apple Cake
This is officially the best go to autumn cake to enjoy over morning or afternoon tea, our guests love it at breakfast too. This is a rich custard and apple cake that is topped with a light fluffy cake and dusted with cinnamon sugar. This reminds me of my grandmothers cooking and smells so divine while it bakes in the house.
Don’t be put off of the French title, some of the best french recipes are relatively simple to do provided you don’t miss any steps in the recipe. So read the steps thoroughly and you won’t get it wrong.
800g of Green Apples, pealed, cored and thinly sliced
1/4 cup water
1 cup plain flour
2 tablespoons flour extra
1 cup of sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
2 egg yolks
3/4 cup melted unsalted butter
1 cup of milk
1 tsp vanilla extract or 1 vanilla bean (scrape out the seeds and paste and warm through the melted butter)
2 tbsp sugar
1/2 tsp ground cinnamon
Mise en place
Preheat oven to 180C.
Lightly grease a 9inch springform tin and line with baking paper. Wrap the base of the pan with aluminium foil.
Peel, cut and slice your apples and boil in a pot with the water for 3 minutes just to soften, then drain the excess water off and let cool while you prepare the cake batter.
In a large bowl whisk together 1 cup of flour, 2 tsp of baking powder, 1 cup of sugar, 1.2 tsp of salt.
Melt butter and add vanilla bean paste or the vanilla extract.
In a medium bowl whisk together 1 egg, 2 egg yolks melted butter and vanilla, 1 cup of milk.
Add the custard mixture to the dry ingredients. Now reserve 1 cup of the batter in another small bowl.
Add the drained apples to the remaining cake batter and fold through. Pour this mixture into your springform pan.
With the reserved 1 cup of cake batter add the extra 2 tbsp of flour and fold through thoroughly, then drizzle this evenly over the top of the apple cake mixture that is already in the pan.
Mix together the sugar and cinnamon and sprinkle this over the top of the cake mixture.
Bake for 65-75 minutes at 180C.
Cake should be golden brown on top. Leave cake in the tin to cool on a wire rack before serving. Remaining cake should be kept in the fridge.
Serve with a generous dollop of double cream.
Happy baking everyone and I really hope you enjoy it as much as our guests do.
We are pleased to announce planning is now underway for our new “Lascaris Suite” to join our existing “Cotoner” and “Zondadari” Suites.
The new “Lascaris Suite” is scheduled to be ready for March 2016 to meet the overwhelming demand for guests choosing to stay with us at Julesy’s BnB.
Like our other two suites, we chose to name the suite in honour of one of the Grand Masters of the Knights of Malta. Giovanni Paola Lascaris (an Italian nobile) was in office from 1636 to 1657, and was primarily known for his commissioning of a series of fortification towers around Malta and Gozo, which most still exist today. Lascaris’s successor continued the implementation of all of the towers.
Our new Lascaris Suite will be fully appointed to a 5-star standard, with its own unique style and colour theme.
Stay tuned for further updates.
She said “Yes”…..
Just one month ago we were contacted by what must be one of the worlds most romantic and thoughtful gentlemen. He found his life partner and wanted to pop the question right here in Malta, and also most privately here at Julesy’s BnB. Of course we obliged, also thrilled that we were entrusted with this most intimate of occasions.
Philip a pharmacist from The Netherlands, helped us plan the perfect scene to ensure his proposal was a success. He asked me to cook a delicious meal that had to cater for vegetarian, and not too much dairy too. “Xiaohui”, Philips bride to be had an extremely sophisticated palate and appreciated spicy and oriental flavours, of course I was in my element! Her favourite colours were dark blue and pink and favourite flowers were roses and gladiolus, Philip did a great job knowing all of Xiaohui’s preferences. What a guy!
I wanted the meal be slow and relaxed so our guests could enjoy their evening and each others company without too much interruption, other than our service between courses, so we set up our private dining room for them for the evening.
Smoked Aubergine, Cucumber and Smoked Paprika Roulades, Summer Roasted Pepper & Avacado Gazpacho & Goats Cheese, Roasted Cherry Tomato & Basil Croustades.
Wine: Moet Chandon Champagne – France
Panfried Scallops with a Citrus and herb butter sauce with fresh local crusty bread & Freshly Shucked Oysters with Lemongrass Lime & Chilli Dressing
Wine: Domaine Ville De Colmar Riesling – Alsace France
Sweet Potato Spinach and Chickpea Fragrant Curry stack with Saffron Rice and wild Mushrooms and Cumin
Wine: Sauvignon Blanc Marlborough – New Zealand.
Blueberry Souffles with Fresh Blueberries.
Of course we were relieved when we got the word she said “Yes”!!!
Happiness and magic filled the night air, and it was a lovely place to be here at Julesy’s BnB.
To Philip and Xiaohui, we wish you both all the very best for your future together.
Fragrant Sweet Potato. Spinach & Chickpea Curry with mushrooms, cumin and saffron rice.
Especially for Xiaohui here is your recipe for that fragrant vegetable curry.
2-3 Large Sweet Potatoes diced
180g Fresh Spinach well rinsed
1 400g can chickpeas or fresh maltese “cirri”
1 red chilli, seeds removed
1 large thumb size piece of ginger, peeled
4 cloves of garlic, peeled
1 Tbsp. coconut oil
1 red onion, peeled & diced finely
1 tsp. hot Madras curry powder
2 tsp. garam masala
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 tsp. turmeric
2 Tbsp. tomato puree
1/4 cup desiccated coconut
1 x 400ml can of light coconut milk
1 Cup Jasmine Rice
10 Saffron strands and water ( see notes below)
Good Pinch of Salt
2 cups of brown mushrooms
1/2 tsp. Cumin seeds
Fresh Coriander to garnish
First mince the garlic, ginger and chilli and set aside. Rinse Jasmine rice and either cook in a rice cooker with Saffron Strands or use the evaporation method of cooking rice, stovetop in a pot. See note below on how to get the perfect fluffy rice without using a rice cooker.
In a large pan heat the coconut oil over a medium heat and add the onion. Cook the onion gently for 4-5 minutes until it starts to soften. Next add the garlic, ginger and chilli and cook until it becomes fragrant, about 2 minutes.
Add the spices and cook for another minute then add the tomato paste. Cook the tomato paste for about 5 minutes as this helps remove any bitterness. You may need to reduce the heat to prevent the spices burning.
Next add the sweet potato and give everything a good stir. Pour over the coconut milk and fill the empty coconut milk can with water and add this to the pan too. Add the desiccated coconut and Chickpeas or “fresh cirri” (delicious when in season in Malta), giving everything a good stir.
Put the lid on the pan and bring everything to a boil. Reduce heat to a high simmer and cook for approximately 20 minutes or until the potatoes are just becoming tender (cooking time will depend on the size of your diced potato).
Add the spinach and cook until wilted and the potatoes are ready.
In a seperate pan heat a little coconut oil and add the cumin seeds to toast a little before adding the diced mushrooms. Cook down until golden add seasoning.
Once all three elements for your dish is complete, fluff the rice and place an egg ring or round mould on a plate, spoon in cooked rice then mushrooms and then top gently with the fragrant vegetable curry. Garnish with coriander and serve immediately.
*My method of cooking rice using the evaporation method is as follows. Rinse the rice well under cold water and drain well. Pour the rice in the bottom of a deep saucepan and level out in on the bottom of the saucepan. Put your finger in the saucepan as though to poke the bottom of the pan, hold your finger upright and notice the measure of the rice, where it comes up your finger. I measure in terms of knuckles. So where the rice measures to the knuckle, fill the pot up with water up to the next knuckle on your finger past the rice with water. Add your spices and salt to the pot and place the lid on the pot and simmer for approximately 12-15 minutes or until rice has completely soaked up all of the water in the pot. Once cooked fluff the rice and serve.
If you have a special event you want us to help you with during your stay then please contact us , we would love to help!
We’ve put together a great package to assist some of our guests wishing to visit Malta, but are unsure of the best way to see the Maltese Islands and maximise their stay.
The tours and excursions within the below link, have all been tried and tested with great success and enjoyment from previous guests. We’ve even included a day trip to Sicily too…..why not, it’s just a 90 minute ferry ride away!
Simply click on this link for the detailed itinerary, noting additional days can easily be added should you wish to slow down the pace.
We can also customise your entire stay with us too. With have partnerships with most adventure operators in Malta and can arrange anything from Jeep safaris; to rock climbing; to diving packages; to Segway tours; etcetera; etcetera. Just let us know what you’re into and we’ll put together an ideal itinerary for your consideration.
Julesy’s Spanish Eggs
There is nothing quiet so moorish as these slightly spicy Spanish Eggs, they are an excellent late breakfast and easy to prepare. The cooking time can take a little while but so worth it. Sometimes I add a few slithers of Parma Ham for meat lovers, but this recipe is great for vegetarians or even gluten intolerant people too.
Spicy Sauce Ingredients (cook the day before and refrigerate)
1kg of Roma tomatoes
1 red onion diced
1-2 whole cloves of garlic
3 Tbs tomato paste
3 Tbs Sugar
6 Tbs White wine vinegar
1 Pinch Hot Paprika
Dash of dried chilli (optional and to your own heat tolerance)
Salt & Pepper
Cut a cross in the bottom of each tomato and place in a pot of simmering water on the stove top and blanch to loosen the skins of the tomatoes. Approximately 8 mins. Drain and allow to cool before removing the skins.
In a separate pot on the stove add olive oil onion and garlic cloves salt and pepper and cook until translucent add sugar vinegar, hot paprika, dried chilli and cook for a further 1 minute. Add tomatoes and tomato paste and allow to simmer for 1hr and 30mins until sauce thickens and reduces to about 2/3. You can then blitz until smooth or if you want the sauce to be chunky leave as it is.
Spanish Eggs Ingredients (per person)
1 fresh egg
4 good pieces of Ricotta, Feta or Mozzarella Cheese
5 Basil leaves
4-5 Tbs Spicy tomato sauce
Crusty continental bread of your choice
Parma Ham on the side
In a small baking bowl or breakfast bowl place the Spicy tomato sauce, cheese and basil leaves. Then crack one egg over the top and bake in the oven at about 180C, for about 20mins or until the egg whites are cooked. Toast a piece of crusty bread. Crisp up your Parma Ham either in the oven or on stove top for a couple of minutes. When eggs look cooked carefully remove from the oven and serve on a plate with bread and ham. Simply enjoy them by dipping the crusty bread into the Spanish eggs. I also like to crumble the Parma ham over the top of the Spanish egg too.
Traditional Maltese Meat Pie
This delicious hearty Maltese Meat Pie is a family favourite for many families in Malta. The pie is rich in flavour and is especially appreciated in the colder months of the year. This is also a favourite recipe of a very famous lady who flew all the way from Japan to learn how to cook it. More details about this coming later in the year, but for now we hope you enjoy cooking it and please send us your feedback or any questions.
600g of lean good quality minced beef (choose your own cut from your butcher and ask them to mince it)
1 Cup of Marsala Wine
1.5 teaspoons of Mixed Spice
1.5 teaspoons of medium curry powder
1 Cup of diced onion
1 Cup of diced carrot
1 Cup of diced potato
1 Cup of peas ( frozen are fine if you can not get fresh peas)
4 Tbsp of tomato paste (Maltese traditional Kunserva is the best)
1 Cup of beef or chicken stock (you can use a stock cube in 1 cup of water)
Season with salt to taste while cooking
Rich Shortcrust Pastry ( you can buy store bought pastry, but use a good quality one)
1.5 Cups of Plain strong flour
180g of unsalted butter (please use good quality butter not margarines)
2 Tbsp of iced water
1 egg yolk
1 squeeze of lemon juice
1 pinch of salt
1 beaten egg (for glazing pie)
Pre-heat oven to gas mark 4 or to 200C or 350F
Sift the flour and salt ensuring maximum air enters the flour, cube the butter and add it to the flour, let the flour coat each piece of butter then carefully rub the butter with your fingertips until the flour resembles breadcrumbs. In a small bowl add the egg yolk, water and lemon juice and whisk. Add the wet mixture to the flour. Gently knead the dough until all the ingredients are incorporated, the dough should come away from the side of the bowl and not be sticky, if it is too runny add a little more sifted flour 1 table spoon at a time until you get a soft light pastry. Put the pastry to rest in a zip lock bag in the fridge for at least 30 minutes.
Place two frying pans on the hob. On a high heat add a little butter to the pan and brown the beef. Make sure any juice is drained or cooked off. Set the beef aside. In the other pan add a little butter to the pan and fry off the onion until golden then add the Marsala Wine. Allow to reduce down and evaporate the alcohol, once reduced add the beef back into the pan and add the mixed spice and curry powder, cook a little further so the spices incorporate well into the meat. Add all the vegetables tomato paste and beef or chicken stock and allow to cook until the pie filling is rich and saucy ensure the mixture is not thin or too runny.
Take your rich shortcrust pastry out of the fridge and roll out on a floured surface to cover the bottom of a 23 – 25cm pie dish. Ensure you leave enough dough to cover the pie and make your Maltese cross on top. Once you have lined your pie dish with the pastry fill the pie dish to the top with the pie filling. Roll out remaining pastry to cover the pie and decorate with the Maltese Cross. Pierce the top of the pie to allow air to escape brush egg glaze before cooking in the oven for a further 30 minutes or until golden brown.
Once cooked take out of oven and allow to cool slightly before serving with some creamy mashed potato or green salad.
A big thank you to our wonderful neighbour Josephine for sharing her families recipe with us in Julesy’s Kitchen. I am sure everyone will add this as a favourite to share with all your family and friends.