Pastizzi
Pastizzi is a classic Maltese snack that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Flour, Lard or margarine, Ricotta, Eggs, Yellow split peas, Onion, Parsley and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.
If you enjoy authentic Maltese cooking, be sure to also explore our recipe for Imqaret.
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Ingredients
- Flour500 g
- Water250 ml
- Lard or margarine250 g
- Ricotta500 g
- Eggs2 pieces
- Yellow split peas250 g
- Onion1 piece
- Parsley30 g
- Vegetable oil40 ml
- Salt and pepperTo taste
Step-by-Step Instructions
7 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Pastizzi carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.
Chef Technique Tips
Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.
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