Maltese Pastizzi With Herbed Ricotta Filling Recipes

MALTESE PASTIZZI (WITH HERBED RICOTTA FILLING)

Steps:

• Thaw puff pastry sheets.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
• In a bowl, mix together the ricotta, egg, garlic, parsley, oregano, parmesan, salt and pepper. If ricotta becomes mushy (too much liquid), place a paper towel over the top of the bowl and set bowl aside until ready to bake, to allow the paper towel to absorb some of the excess liquid.
• Once thawed, cut 3″ circles in each pastry sheet using a biscuit cutter (or an overturned glass would work OK). You'll need about 16 to 20 pastry circles, depending on the size of the cutter you use.
• Fill each pastry circle with a teaspoon of the ricotta mixture. Fold one side of the pastry circle toward the middle, then fold the other side over the filling. Pinch the two ends together to form a seal. Then pinch all sides to seal the filling inside the pastry shell. Don't worry too much if they're bumpy and unsightly, as they'll puff up and should form a nice shape during baking.
• Place the filled pastizzi on the lined baking sheet, and bake for 20 minutes or until the pastry is puffed and evenly browned. Cool slightly, and serve warm with a hot cup of tea or coffee. To reheat cooled pastizzi, heat for about 5 minutes in oven (350°F/ 180°C) or until heated throughout.

MALTESE PASTIZZI WITH RICOTTA FILLING

Steps:

• Preheat oven to 220°C/425°F
• In a small bowl, combine the ricotta and the egg. Mix until the egg is well incorporated. Season with salt and pepper. Set aside.
• Working one sheet at a time and keeping the remainder of the phyllo pastry covered under a damp tea towel, lay a sheet of pastry on a clean work surface and brush liberally with butter. Gently top with another sheet of pastry, brush with butter and repeat until all 6 sheets have been used. Do not brush butter over the top sheet of pastry.
• Using a 10cm/4in wide circular cutter, cut 10 circles out of the prepared dough.
• Working one circle at a time, spoon a tablespoon of ricotta filling into the centre of the circle. Fold the circle in half over the filling and pinch the ends together. Flatten the bottom on the work surface and transfer to a parchment-lined baking sheet. Repeat with the remaining dough circles.
• Brush the formed pastizzi with remaining melted butter and then transfer to the oven. Bake for about 10 minutes, or until the pastry is a deep golden brown and the filling is puffed. Allow to cool for 5 minutes before eating.

MALTESE PEA PASTIES - PASTIZZI TAL PIZELLI

Steps:

• Follow the packet instructions for soaking the dried marrowfat peas over night, rinse and drain.
• In a large pan add the olive oil and soften the diced onion and carrot.
• add the curry powder, pepper and salt mix in well.
• add the peas, stockcube and top up with hot water covering the peas by a good inch or so. Mix in well and bring to the boil for a minute.
• Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick and mushy.
• add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
• Using premade (shop bought, pre rolled for total ease) puff pastry place about 2-3 tablespoons of the cold mix in a sausage shape down one side of a 4x4 inch square of pastry, roll up into a sausage shape (stick the edge with some beaten egg mix if you need to).
• Brush the finished rolls with beaten egg and bake in the oven until golden (follow packet instructions, should be about 180-200C for about 15-30 minutes depending on oven).
• Serve hot or cold.