Pastizzi

Malta

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

For the Filling:

• 1 cup ricotta cheese
• 1 cup cooked peas (or 1 cup canned peas, drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg (optional)

For the Pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1/4 cup cold water (more if needed)

Preparation

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.
Enjoy your meal!