Pastizzi
Flaky pastries filled with ricotta or mushy peas. Maltese street food on every corner.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
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.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Renata Apan · CC BY-SA 4.0