Malta / Snacks
Pastizzi
Flaky pastries filled with ricotta or mushy peas. Maltese street food on every corner.
Ingredients
- Flour500 g
- Water250 ml
- Lard or margarine250 g
- Ricotta500 g
- Eggs2
- Yellow split peas250 g
- Onion1
- Parsley30 g
- Vegetable oil40 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a dough from the flour, water and salt, work it ten minutes and rest it half an hour.
Boil the split peas with the onion for forty minutes until completely soft, mash them and season.
Mix the ricotta with the eggs, parsley, salt and pepper.
Roll the dough very thin, spread it with fat, roll it up and chill it twenty minutes.
Cut the roll into pieces and flatten each into a round; the layers give the flakiness.
Add the filling and seal them: ricotta as an open-topped boat, peas as a closed diamond.
Bake at 220 °C for thirty minutes, to a deep gold, and serve hot.
