Pastizzi

Introduction to Pastizzi

Pastizzi are a traditional Maltese pastry, cherished for their flaky exterior and savory fillings. These pastries have become a staple in Maltese cuisine, often enjoyed at breakfast or as a snack. Typically filled with ricotta or mushy peas, pastizzi are known for their golden, crisp layers that crumble deliciously with every bite. Their history traces back centuries, with roots tied to Malta's various historical influences, combining tastes from Italy, Britain, and the Middle East. Whether enjoyed in a local pastizzeria or homemade, pastizzi represent cultural heritage and community warmth.

Ingredients for Pastizzi

• Puff Pastry - 400g
• Ricotta Cheese - 250g
• Egg - 1, beaten
• Salt - 1 tsp
• Pepper - 1 tsp
• Butter - 50g, melted
• Frozen Peas - 250g (if choosing pea filling)
• Onion - 1 small, chopped (for pea filling)
• Garlic - 2 cloves, minced (for pea filling)
• Mint - 1 tbsp, chopped (for pea filling)

Preparation of Ingredients

Step 1: Preparing the Ricotta Filling

Begin by placing the ricotta in a mixing bowl. Season it with salt and pepper to taste. Mix well until the texture is smooth and the seasoning is evenly distributed. Set aside in a cool place.

Step 2: Preparing the Pea Filling (Optional)

If you opt for the pea filling, start by sautéing onions and garlic in a pan with a bit of butter until they are golden brown. Add the peas and a dash of water. Cook until the peas are soft. Season with salt and pepper, and stir in the mint. Allow the mixture to cool before use.

Assembling Pastizzi

Roll out the puff pastry on a floured surface until it is about 3mm thick. Cut the pastry into 10cm by 10cm squares. Place a spoonful of your chosen filling, either ricotta or pea, in the center of each square.

Step 3: Folding the Pastizzi

Fold the corners of the pastry towards the center over the filling, pinching the edges to seal them. This creates the characteristic shape of pastizzi—similar to a teardrop or diamond.

Cooking Pastizzi

Preheat your oven to 220°C (428°F). Arrange the pastizzi on a baking tray lined with parchment paper. Brush each pastizz with a beaten egg to achieve a glossy finish.

Step 4: Baking the Pastizzi

Bake the pastizzi in the oven for 15-20 minutes, or until they are puffed and golden brown. Use a cooking timer to ensure perfect timing. Avoid opening the oven door frequently, as this can affect the puff pastry’s ability to rise.

Enjoying Pastizzi

Let the pastizzi cool slightly before serving, as the filling can be very hot. Serve them as an appetizer or a snack, ideally with a cup of tea or coffee. Pastizzi are best enjoyed warm, when the pastry is flaky and the filling is still soft. Share with friends or family to appreciate their communal charm.

Whether you're tasting pastizzi for the first time or they're a familiar treat, these savory pastries offer a delightful glimpse into Maltese culinary traditions, making them as much a cultural experience as they are a culinary one.