Pastizzi

Malta

What this look like to you

Ingredients to make your own Pastizzi:

Pastry:
14 oz flour
Water
A pinch of salt
2 oz soft shortening
2 oz margarine

Filling:
14 oz ricotta
4 eggs
A pinch of salt
Pepper

Don't worry, Pastizzi are not hard to prepare

Put the flour in a mixing bowl, add enough water to make a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour.

Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the third time.

Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli.

Bake in a hot oven (max) for 20-25 minutes or until risen and golden brown.

View our list more tasty Maltese specialties such as rabbit and fish soup!

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