A pastizz (plural pastizzi) is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta or mushy peas, and are called pastizzi tal-irkotta (cheese cake), “tal haxu”, or pastizzi tal-piżelli (pea cake). Pastizzi are a popular, traditional and well-known Maltese food.
Pastizzi are usually diamond-shaped or round-shaped and made with a pastry very much like the Greek phyllo pastry (although there is also a puff pastry version). The pastry is folded in different ways according to the filling. They are typically baked on metal trays in electric or gas ovens in a pastizzeria, usually a small or family concern. They are also sold in bars, cafes and by street vendors.
Pastizzi are also produced by Maltese immigrant communities in Australia, the US, UK and Canada. The first pastizzeria in Scotland opened in 2007.
- 400 g flour
- water, as required
- 1 pinch salt
- 60 g shortening, softened
- 60 g margarine
- 400 g ricotta cheese
- 4 eggs
- salt and pepper, to taste
- Put the flour in a bowl and mix it with enough water to make a stiff dough
- With an electric mixer and dough hook, mix the flour and water until mixture is smooth
- With a rolling pin, roll the mixture on a floured board until it is about 4 mm thick .
- Spread the shortening over the whole surface, and roll the pastry up.
- Next roll out the pastry and spread it with margarine. Roll it up again.
- Cut pastry into small tartlets ( try to shape them in an diamond shape as per the image).
- With a fork, mash ricotta with salt and unbeaten eggs.
- Fill tartlets with ricotta mixture and close up the pastizzi
- Bake in oven at a temperature of 200°C for 25 minutes.
- When they have risen and are a nice golden colour they are ready to remove from the oven.