Pastizzi
Malta's ubiquitous hot pastry, sold all day from dedicated pastizzerias, its name likely descending from the Italian 'pasticcio' and reflecting centuries of Sicilian culinary influence. Ricotta and curried mushy split peas are the two equally traditional fillings, neither an upgrade of the other, and the dough is genuinely laminated with lard through repeated folding — the flaky, shattering layers that plain store-bought puff pastry can't reproduce.
Vegetarian
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g flour
- 250g lard, softened, plus extra for laminating
- 200ml water
- 1 tsp salt
- 400g sheep's-milk ricotta (or cow's-milk ricotta)
- 1 egg
- Black pepper
Steps
- Mix the flour, salt, and water into a smooth dough. Rest 20 minutes.
- Roll the dough thin, dot with softened lard, roll it up, and chill. Repeat the rolling, dotting, and folding 3-4 times to build flaky layers.
- Roll the laminated dough thin and cut into ovals.
- Mix the ricotta with the egg, salt, and pepper.
- Place a spoonful of filling on each oval and fold the edges up into a diamond shape, leaving the filling exposed on top.
- Bake at 220-230°C until deeply golden and flaky, about 20-25 minutes.