Maltese Pastizzis with Pea and Ricotta Filling

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

Maltese Pastizzis with Pea and Ricotta Filling

FaUtensils

Plating & Serving

Serve the pastizzis warm as a delightful snack or appetizer, showcasing their crisp golden crust.

Sauce Pairings

Mint yogurt sauce

Cooling and complementary

Tomato chutney

Adds slight tanginess

Garnishes & Accompaniments

Fresh parsley leavesLemon zest

Perfect Sides

Mediterranean salad

Olives and pickled vegetables