Pastizzi

Flaky pastry parcels of ricotta or mushy peas.

Ingredients

• 4 cups Flour
• 1¼ cups Water
• 200 g Butter
• 500 g Fresh cottage cheese
• 2 Eggs
• 1½ cups Split peas
• 1 Onion
• 1 tsp Curry powder
• 2 tsp Salt
• 1 tsp Black pepper

Method

1. Make the dough — Knead flour, water and salt for 10 minutes until very elastic, then rest 1 hour.
2. Laminate — Stretch the dough thin, smear generously with softened butter, and roll into a tight log; chill, then repeat.
3. Make the fillings — Beat the ricotta with eggs and pepper; separately cook the split peas with onion and curry into a thick mash.
4. Shape — Cut discs from the log, flatten, fill, and pinch into diamond or oval shapes.
5. Bake hot — Bake at 220°C for 25 minutes until the layers separate and turn deep golden.
6. Pastizzi are ready — Eat hot — the pastry softens as it cools.

More Malta recipes

• Fenkata
• Aljotta