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Pastizzi tal-Kunserva (pastizzi with tomato purée): recipe illustration
Appetizers & nibbles

Pastizzi tal-Kunserva (pastizzi with tomato purée)

Small Maltese triangular puff pastries, crisp and flaky, filled with a spiced tomato purée. Eaten warm, for breakfast or as a snack, often with a coffee.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

692 kcal per serving

Protein
9.8 g
Carbohydrates
61.2 g
of which sugars
9 g
Fat
43.8 g
of which saturated fat
12.5 g
Fiber
5.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 200 °C and line a baking tray with baking paper.
  2. Mix the concentrated tomato purée with the olive oil, salt and a pinch of pepper to get a thick, glossy filling.
  3. Roll out the puff pastry and cut out squares about 10 cm on each side.
  4. Place a small spoonful of filling in the centre of each square, then fold into a triangle and seal the edges well with a fork.
  5. Arrange the pastizzi on the tray and prick the tops a few times with the tip of a knife.
  6. Beat the yolk with the milk and brush the surface of the pastizzi.
  7. Bake for 20 to 25 minutes, until golden brown and crisp.
  8. Let them cool for a few minutes before serving.

Variations and tips

Cheese version. Replace half the tomato purée with drained ricotta for a milder filling.

Using what's easy to find here. Concentrated tomato purée is sold in every supermarket; store-bought puff pastry works perfectly.

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Original Ecomely recipe.