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Pastizz: recipe illustration
Everyday meals

Pastizz

Pastizzi are small flaky Maltese pastries filled with ricotta or mushy peas. Crispy and hot, you can buy them everywhere on the island, especially at breakfast and as a snack.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 200 °C.
  2. Mash the ricotta with a fork, then mix in the parmesan, beaten egg, nutmeg, pepper and a pinch of salt.
  3. Roll out the puff pastry and cut it into squares about 10 cm on each side.
  4. Spoon some of the filling into the middle of each square, then fold it into a triangle, pinching the edges together.
  5. For the pea pastizzi, mash the cooked peas with the garlic and salt, then fill the pastry squares the same way.
  6. Brush the tops with melted butter and arrange the pastizzi on a tray lined with baking paper.
  7. Bake for 20 minutes, until golden and crispy.
  8. Serve hot, warm, or even cold the next day.

Variations and tips

Traditional Maltese version. Use layered filo pastry folded into triangles for a finer texture, closer to the original pastry shop style.

Breakfast pastizzi. Add some crumbled grilled bacon to the pea filling for a more substantial snack.

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Original Ecomely recipe.