Pastizzi

Prepare the Filling

Heat olive oil in a skillet over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

In a bowl, combine ricotta cheese, cooked peas, sautéed onion and garlic, salt, pepper, and nutmeg. Mix well. Set aside.

Make the Pastry

In a large bowl, combine flour and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add cold water, a tablespoon at a time, until the dough comes together.

Turn the dough onto a floured surface and knead lightly. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Assemble the Pastizzi

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8-inch thickness.

Cut the dough into squares or circles, about 3-4 inches in size.

Place a spoonful of filling in the center of each dough piece.

Fold the dough over to cover the filling and press the edges to seal, forming a triangle or a half-moon shape.

Place the pastizzi on a baking sheet lined with parchment paper.

Bake

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.