Maltese Pastizzi (Qassatat) - Savory Pastries

Step 1: Prepare the Dough - Dry Ingredients

In a large bowl, add 800g of all-purpose flour. Add 1 teaspoon of salt and mix it well with the flour using your hands.

Step 2: Incorporate Butter into Dough

Cut 400g of cold butter into small cubes. Add the butter cubes to the flour mixture. Use your hands to rub the butter into the flour until the mixture resembles coarse crumbs.

Step 3: Add Eggs to Dough

Crack 2 eggs directly into the flour and butter mixture. Begin to mix the eggs into the dough with your hands.

Step 4: Knead the Dough

Gradually add 150-200ml of cold water to the mixture, kneading continuously until a smooth, cohesive dough forms. The dough should be firm but pliable. Remove the dough from the bowl and place it on a clean surface.

Step 5: Rest the Dough

Place the dough back into a clean bowl, cover it tightly with a lid or plastic wrap, and refrigerate for at least 1 hour to allow it to rest.

Step 6: Prepare Pea Filling - Sauté Onion and Meat

Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 3-5 minutes. Add 200g of minced meat to the pan and break it up with a wooden spoon, browning it thoroughly.

Step 7: Season Pea Filling

Season the meat and onion mixture with salt and black pepper to taste. Add 1/2 teaspoon of cumin and 1/2 teaspoon of paprika, mixing well to combine the spices with the meat.

Step 8: Add Tomato Paste and Peas

Squeeze about 2 tablespoons of tomato paste into the pan and stir it into the meat mixture. Add 400g of peas and mix everything together. Continue to cook for another 5-7 minutes, or until the peas are tender and the flavors have melded. Remove the pan from the heat and set aside to cool completely.

Step 9: Prepare Ricotta Filling

In a separate bowl, add 250g of ricotta cheese and 2 Maltese cheeselets (ġbejniet). Use a fork to mash and combine the cheeses. Season with salt and black pepper to taste. Crack 1 egg into the cheese mixture and mix thoroughly until all ingredients are well incorporated.

Step 10: Roll and Cut Dough

Take the rested dough from the refrigerator. Cut the dough in half. Lightly dust a clean work surface or a silicone mat with flour. Place one half of the dough on the floured surface and roll it out thinly using a rolling pin, aiming for an even thickness. Use a round cutter to cut out circles from the rolled-out dough. Gather the dough scraps, knead them gently, and re-roll to cut more circles.

Step 11: Fill and Shape Pastizzi

Take a dough circle in your hand. Place a spoonful of the cooled pea and minced meat filling in the center of the dough circle. Carefully fold the edges of the dough upwards and pinch them together to form a small, open-topped pastry, resembling a flower or a small basket. Repeat this process for all the pea-filled pastizzi. For the remaining dough circles, use the ricotta and cheeselet filling, shaping them in the same way or leaving them slightly more open to distinguish them.

Step 12: Bake the Pastizzi

Preheat your oven to 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)). Arrange the filled pastizzi on a baking tray lined with baking paper. Bake for 20-25 minutes, or until the pastry is golden brown and cooked through.

• Ensure butter is very cold when making the dough for a flaky texture.

• Do not overwork the dough to keep it tender.

• Drain any excess liquid from the ricotta filling to prevent soggy pastries.

• Experiment with other fillings like chicken, anchovy, or mashed potato.

• Adjust spice levels in the pea filling to your preference.