Nothing beats the smell of a golden pastizzi coming out of a hot oven!
Today I'm gonna share with you one of Malta's hidden secrets - the recipe of the Traditional Maltese Pastizzi. This recipe has been passed down from generation to generation, with only a few families still keeping the secret and working the original way.
Hope you can keep it under your hat ;)
Let me know how you get on!
Enjoy, and don't forget to subscribe!
🍽️ Traditional Maltese Pastizzi
For the Dough:
900g Plain flour
25g salt
400ml water
Margarine mixture for spread
70g pastry margarine
150g margarine
30g lard
For the Ricotta filling recipe:
1 kg ricotta
1 egg
5g salt
1g pepper
For the Semolina mixture:
100g semolina
250ml water
20g butter
Bring the water to a boil. Remove from the heat add butter and semolina and mix well.
Let it cool before you add to the ricotta
For the Peas filling recipe:
250g dried peas.
8g salt
Let them soak in 500ml of water overnight
Rinse and boil for 30 minutes.
1 medium onion - Appr. 200 gr
1/2 tsp mild curry
1/2 tsp mixed spice
1g pepper
100g tomato paste
1tsp olive oil and 15g butter
_
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