Maltese baked pasta pie (Timpana)

1. In a large pan, soften the finely chopped onion in the olive oil for 8 minutes, add the crushed garlic, then both minced meats and fry until crumbly; add the very finely chopped chicken livers and fry for another 3 minutes.

2. Add the tomato purée, chopped tomatoes and bay leaf, season with salt and pepper, cover and simmer over a low heat for 40 minutes until you have a thick ragù; remove the bay leaf.

3. Meanwhile cook the rigatoni in plenty of salted water for 3 minutes less than the packet says, drain and mix with the ragù; let it cool a little, then stir in 3 of the eggs, beaten, and the grated Parmesan.

4. Line a buttered deep cake tin, about 24 cm, with one sheet of puff pastry so the edges hang over, fill with the pasta and ragù and level it.

5. Cover with the second sheet, crimp the edges, brush the top with the remaining beaten egg and cut a small hole in the centre for the steam.

6. Bake at 180 °C for 55-60 minutes until deep golden brown; rest for 15 minutes, then slice and serve with a green salad.

Tip: Timpana is a festive Sunday dish in Malta; don't skip the resting time, as it falls apart if sliced straight away – it's excellent lukewarm, or even cold the next day.