Traditional Pastizzi
A flaky, savory pastry deeply ingrained in Maltese culture. Perfect with a cup of hot tea.
Step-by-Step Recipe
Prepare the Filling
In a mixing bowl, combine the drained ricotta cheese, beaten eggs, salt, pepper, and nutmeg. Mix well until smooth. If making the pea variant, mix cooked mushy peas with a dash of mild curry powder.
Roll and Cut the Dough
Roll out the puff pastry to a thin layer. Using a round cutter (about 10cm in diameter), cut out pastry circles. Keep the dough chilled for maximum flakiness.
Shape the Pastries
Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape. Pinch the edges together tightly, slightly crimping them upwards to create the traditional pastizzi boat shape.
Bake until Golden
Place the formed pastizzi on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 20-25 minutes until puffed and beautifully golden brown.
Serving Suggestion
Serve warm alongside a strong glass of sweet black tea (Tè fit-Tazza) or a local Kinnie soda.