Traditional Maltese Pastizzi Recipe

 

Pastizzi are one of Malta’s most beloved street foods—flaky, golden pastries filled with either ricotta or curried piżelli (pea) filling. Here’s how to make them from scratch!

 

 Ingredients

 For the Dough

 • 900g plain flour

 • 25g salt

 • 400ml water

 

 For the Fat Mixture (for layering the dough)

 • 70g pastry margarine

 • 150g margarine

 • 30g lard

  

Ricotta Filling

 • 1kg ricotta

 • 1 egg

 • 5g salt

 • 1g pepper

 

Semolina Mixture (for ricotta filling stability)

 • 100g semolina

 • 250ml water

 • 20g butter

  

Piżelli (Pea) Filling

• 250g dried piżelli (pea)

• 8g salt

• 500ml water (for soaking)

 

 For Cooking the Piżelli (Pea) Filling

 • 1 medium onion (approx. 200g), finely chopped

 • 1/2 tsp mild curry powder

 • 1/2 tsp mixed spice

 • 1g pepper

 • 100g tomato paste

 • 1 tsp olive oil

 • 15g butter

  

Instructions

 Step 1: Prepare the Dough

 1. In a large bowl, mix the flour and salt.

 2. Gradually add water and knead until a smooth dough forms.

 3. Cover with a damp cloth and let it rest for 30 minutes.

 

Step 2: Prepare the Fat Mixture

 1. Blend the pastry margarine, margarine, and lard together until smooth. Set aside.

  

Step 3: Prepare the Ricotta Filling

 1. In a bowl, mix the ricotta, egg, salt, and pepper until smooth.

  

Step 4: Prepare the Semolina Mixture

 1. Bring 250ml of water to a boil, then remove from heat.

 2. Stir in butter and semolina, mixing well until combined.

 3. Let it cool before adding it to the ricotta mixture.

 

Step 5: Prepare the Piżelli (Pea) Filling

 1. Soak the dried piżelli (pea) in 500ml of water overnight.

 2. Rinse and boil for 30 minutes or until soft. Drain and mash.

 3. In a pan, heat olive oil and butter. Sauté the onion until golden.

 4. Add the tomato paste, curry powder, mixed spice, salt, and pepper.

 5. Stir in the mashed piżelli (pea) and cook for 5 more minutes. Let the mixture cool.

 

Step 6: Roll and Laminate the Dough

 1. Roll out the dough into a long rectangle.

 2. Spread a thin layer of the fat mixture over the dough.

 3. Roll the dough into a tight log, similar to a Swiss roll.

 4. Cut into 3cm thick slices and chill for at least an hour.

  

Step 7: Shape and Fill the Pastizzi

 1. Take a piece of dough and flatten it into an oval shape.

 2. Add a spoonful of ricotta or piżelli (pea) filling in the center.

 3. Fold the dough over the filling, pinching the edges but leaving the middle slightly open.

  

Step 8: Bake

 1. Preheat the oven to 220°C (428°F).

 2. Place the pastizzi on a lined baking tray.

 3. Bake for 25–30 minutes or until golden brown and crispy.

 

Enjoy your homemade traditional Maltese pastizzi! Serve warm for the best experience.