Maltese Pastizzis with Pea and Ricotta Filling

Name: Maltese Pastizzis with Pea and Ricotta Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Appetizer
Ingredients: 1 cup ricotta cheese; 1 egg, beaten; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup peas (fresh or frozen), cooked and drained; 1 onion, finely chopped; 1 tablespoon olive oil; Salt and pepper to taste; 2 cups all-purpose flour; ½ cup cold butter, cubed; ½ cup cold water; ½ teaspoon salt; 1 egg, beaten; 1 tablespoon water

Flaky pastries filled with traditional Maltese flavors

Enjoy the taste of Malta with these delicious and hearty pastizzis filled with creamy ricotta and flavorful peas.

1 h 30 min
12
Intermediate

Ingredients

For the Ricotta Filling

1 cup ricotta cheese

1 egg, beaten

½ teaspoon salt

¼ teaspoon black pepper

For the Pea Mixture

1 cup peas (fresh or frozen), cooked and drained

1 onion, finely chopped

1 tablespoon olive oil

Salt and pepper to taste

For the Pastry

2 cups all-purpose flour

½ cup cold butter, cubed

½ cup cold water

½ teaspoon salt

For Egg Wash

1 egg, beaten

1 tablespoon water

Preparation

Marinating the Ricotta

Combine Ingredients

In a bowl, mix ricotta cheese, beaten egg, salt, and black pepper.

Chill

Cover and refrigerate for at least 30 minutes.

Preparing the Pea Mixture

Heat Olive Oil

In a pan, heat olive oil over medium heat.

Cook Vegetables

Add onions and sauté until translucent. Stir in peas, season with salt and pepper, and cook for 2 minutes.

Make sure the pea mixture cools completely before filling the pastries. Pro Tip: Blanch peas in hot water for a brighter color.

Cooking Process

Prepare Dough

In a bowl, blend flour and salt. Cut in butter until it resembles coarse crumbs. Slowly add water, mixing until a dough forms. Chill for 30 minutes.

Mix Filling

Mix chilled ricotta and pea mixture together gently.

Assemble Pastizzis

Roll out dough and cut into discs. Place a spoonful of filling on each disc, fold in half, and seal edges well.

Plating & Serving