Where it comes from
Pastizzi are the iconic Maltese snack, sold hot and cheap from pastizzerias across the islands. The two classic fillings are ricotta (tal-irkotta) and mushy peas (tal-piżelli).
On the plate
Bite a pastizz and the lard-laminated shell shatters into hundreds of crisp flakes that scatter everywhere, giving way to a hot, creamy ricotta center (or savory-spiced peas). Bite: buttery-crisp, rich, salty, the ricotta soft and faintly herby. Impossible to eat tidily and impossible to stop at one. Hot from the pastizzeria with a coffee, it is Malta's everyday pleasure.
How it works
Smearing the thin dough with lard and rolling it into a cylinder creates the laminated layers (like a rough puff) that shatter when baked. Chilling firms the lard so the layers stay distinct. High heat steams the water in the dough, puffing the layers apart into the signature flaky shell.
Variations
Mushy-pea filling (tal-piżelli). With chicken or anchovy. Qassatat (round sealed version). With added Parmesan. Spinach filling. Sweet ricotta-and-sugar version.
On the Palate
Ingredients
Serves 8
How it's made
8 steps · Show ↓70 min active · 80 min waiting
How it's made
8 steps · Show ↓- 135 min
Make a simple dough from 400 g flour, 200 ml water, a little oil, and salt; knead and rest 30 min.
- 235 min
Roll the dough very thin, smear generously with 150 g softened lard, and stretch/roll into a tight cylinder; chill 30 min.
- 35 min
For ricotta filling: beat 500 g ricotta with 1 egg, parsley, salt, and pepper.
- 425 min
For pea filling: cook 300 g split peas with onion and curry to a thick mash; cool.
- 512 min
Slice the chilled lard cylinder into discs; press and stretch each into a thin oval.
- 614 min
Spoon filling onto each oval and pinch the ends to make the classic diamond shape.
- 733 min
Arrange on a tray and bake at 200°C for 30-35 min until puffed, blistered, and golden.
- 811 min
Cool 10 min and eat warm.
