Maltese Pastizzi are their signature golden pastries that are loved all over the country. They are a puff pastry that are stuffed with cheese or a curried pea mash. They are enjoyed at any time of day and found on nearly every corner. Some say pastizzi is one of those foods that simply says Malta. They are often enjoyed with friends and cup of coffee or tea. We loved this little golden nuggets. I especially loved the one made with the curried mashed split peas, however both were delicious. After all it’s hard to go wrong with puff pastry stuffed with just about anything. You can make them one or both ways it is your choice.
Maltese Pastizzi (Curried Pea and Ricotta Stuffed Pastries)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Appetizer
Cuisine: Maltese
Serves: 32 pasatizzi
Ingredients
- Ricotta filling
- 1 cup ricotta, light or full fat
- 1 egg, lightly beaten
- ¼ chopped fresh parsley
- 1 handful parmesan cheese
- Salt and freshly ground black pepper, to taste
- 4 sheets puff pastry
- Curried Pea filling:
- ¾ cup dried split peas
- 1 small onion
- 1 tsp mild curry powder
- Salt and pepper, to taste
- 4 sheets (750g) puff pastry
Instructions
- For the Ricotta filling:
- Mix all ingredients in a bowl (except the puff pastry) and set aside until ready to use.
- For the Curried Pea filling:
- Rinse the peas well, picking through and discarding any irregular bits. Bring the peas and plenty of water (fill about 2″ above the peas) to the boil. Reduce heat and simmer gently for 35 minutes until the peas are very tender. Meanwhile, saute the onion until very soft, but not browned. Strain the peas to remove most of the excess liquid (not all). Mix in the onions, curry powder, salt and pepper.
- Putting it all together
- Preheat oven to 350F.
- Thaw puff pastry (or, thaw before starting, depending on your preferred brand’s instructions). Cut 3″ circles using an overturned glass or biscuit cutter.
- Fill each circle with a small teaspoon of the ricotta or pea mixture. Fold one side of the circle into the middle, then the other, folding over at the top to seal. Then, pinch each end to seal, and if desired, twist once. Don’t worry too much about how they look when the pastry is still raw. The puffiness will hide any imperfections. You do want to make sure they are secure however or they might puff open.
- Place the pastizzi on a lined baking sheet, and bake 20 minutes until the dough is puffed and golden. Cool on a wire rack and serve immediately. Or, reheat later in a 180C / 350F oven for 5 minutes.
