Bread & pastries / RICETTI
Historical Maltese rabbit pastizzi
Layered pastry with slow-cooked rabbit from the islands’ historical kitchen.
◷ 170 min / 12 servings
Method
- Brown rabbit in oil. Add chopped onion and garlic, wine, water and bay. Simmer covered 70 minutes.
- Remove every bone and bay. Chop meat finely and reduce juices until filling is thick. Season, add parsley and cool.
- Divide pastry into 12 and open following its instructions. Fill and pinch into ovals with a small opening.
- Bake 25–30 minutes at 220°C, or 200°C fan, until pastry is crisp and filling piping hot.
✳ From the kitchen
A home version of rabbit pastizzi documented by Taste History. Timing assumes prepared pastry.
Tradition reference
Heritage Malta Taste History · Dishes from historical research ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.