The Recipe for Maltese Pastizzi. For 1 year I have been a traveling grandmother.
I go to Malta almost every month to see my grandson and my son, and being a food and culture enthusiast, I stumbled upon Maltese Pastizzi.
Pastizzi are the ultimate street food here in Malta, available in various flavors and shapes.
They are similar to Neapolitan lobster tails but with different fillings.
The pastizzi can be eaten at any time of the day and on any occasion.
They are usually made in an elongated crescent shape or other shapes, with puff pastry filled with ricotta or peas or chicken with capers and cherry tomatoes, hmm… so delicious!!
Because of their variety, they accompany you throughout the day at all hours, and both Maltese and foreigners love them.
Moreover, they are very economical.
Malta’s cuisine has been influenced by Arab and Sicilian cultures over the centuries, and it has drawn from these two civilizations all that is good.
According to Maltese tradition, the recipe for pastizzi dates back to the sixteenth century and is attributed to the Knights of the Order.
The recipe for Maltese Pastizzi is very simple, and the common element among various flavors is definitely the pastry.
Traditionally, it is made with flour and lard, but over the centuries, with prosperity, it was replaced by butter, and eventually, ready-made puff pastry is used.
Today, for convenience, I will present them this way.
Recipes thought for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Minute
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Maltese
- Seasonality: All Seasons
- Energy 507.12 (Kcal)
- Carbohydrates 37.96 (g) of which sugars 5.46 (g)
- Proteins 16.90 (g)
- Fat 32.63 (g) of which saturated 7.34 (g)of which unsaturated 20.09 (g)
- Fibers 3.91 (g)
- Sodium 289.93 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for The Recipe for Maltese Pastizzi
Let’s go shopping
- 2 rolls puff pastry
- 14 oz peas
- 2 onions (peeled and finely chopped)
- 1 tablespoon curry
- 2 cloves garlic (finely chopped)
- 1/4 cup water (cold)
- 1/4 cup extra virgin olive oil
- to taste salt
- to taste pepper
- 14 oz sheep ricotta cheese (well-drained)
- 1 egg
- 1 bunch chopped parsley
- to taste salt
- to taste pepper
- 10.5 oz chicken breast (boiled)
- 1 cup milk
- 1/4 cup flour
- 1 pinch nutmeg
- to taste salt
- to taste pepper
The Recipe for Maltese Pastizzi
Tools for The Recipe for Maltese Pastizzi
Here’s what we need for this recipe
- 1 Pastry Cutter 4-inch diameter
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
- 1 Brush
Steps for The Recipe for Maltese Pastizzi
Instructions for the fillings
Boil the peas and then blend them with the other ingredients.
Drain and sieve the ricotta, then add all the ingredients and mix well.
Boil the chicken and then in a blender, combine all ingredients and create a cream
Roll out the puff pastry to get a thin sheet, and with a pastry cutter, cut out various circles of about 4 inches in diameter,
With the scraps, knead them again and with the help of a rolling pin, make more pastizzi.
Once done, brush the edges of the circles well with the beaten egg, and place a tablespoon of filling in the center of each circle,
close the circle by joining the edges, and depending on the folds, you can create various shapes, triangular.
Half moons,
Ovals
Finally, brush them all with the beaten egg and bake in a preheated static oven at 392°F for 25 minutes. For small quantities, you can also cook them in an air fryer at 356°F for 20 minutes after preheating.
The Recipe for Maltese Pastizzi can be stored both raw and cooked: cooked up to 3 days in an airtight container, raw in the freezer up to 6 months and then you can cook them directly from frozen.
FAQ (Questions and Answers)
The Recipe for Maltese Pastizzi
Can I make a sweet version?
Yes, you can make the ricotta filling without adding parsley, salt, and pepper, and add sugar or sweetener and vanilla instead.
The Recipe for Maltese Pastizzi
