Pastizzi (Maltese stuffed pastries)
Like most beloved national dishes, people are protective over the methods and ingredients. It’s all about the filo-like pastry with Pastizzi – you want it carefully stretched and rolled to create those wonderful layers. Which is why we’re tickled to see Visit Malta suggest using ready-made puff pastry (see link below).
There are more modern fillings out there, but we’re handing over to the experts who stick with the traditional flavours of cheese and peas:
www.amaltesemouthful.com
Marlene at A Maltese Mouthful shares this great recipe for Pastizzi, starting with the handmade flaky pastry (which needs to rest in the fridge for at least 6 hours). There are two different fillings – traditional gbejniet cheese (which can be substituted with ricotta), and a curried mushy peas and corned beef mixture. Step-by-step photos of the dough show how to achieve those delicate flaky layers.
twomarketgirls.com
This Vegan Pastizzi with Ricotta recipe also starts with the pastry dough (with at least 1 hour to rest but ideally overnight). The ‘ricotta’ filling is a mix of tofu, almonds, miso & nutritional yeast, and has the approval of the writer’s Maltese mother (v. important)!
www.visitmalta.com
This cheat’s recipe from Visit Malta uses shop-bought puff pastry. The filling is a mix of pea and ricotta, combining the two traditional Pastizzi into one!