Bread & pastries / RICETTI
Maltese Lenten anchovy pastizzi
Lenten pastizzi with a pea and anchovy filling.
◷ 250 min / 12 servings
Method
- Knead flour, water, salt and oil for 10 minutes. Oil, cover and rest 1 hour.
- Simmer peas in filling water for 45–60 minutes until soft and thick. Soften chopped onion in oil and mix with peas and pepper. Cool.
- Roll and stretch dough very thin on an oiled surface. Spread with fat, roll tightly and chill 1 hour.
- Cut log into 12 pieces. Press from the cut faces into thin circles, add peas and an anchovy to each and seal with a small opening.
- Bake 25–30 minutes at 220°C, or 200°C fan, until golden and crisp.
✳ From the kitchen
The salty anchovy filling is associated with Lent.
Tradition reference
Maltese community newsletter · Food traditions, February 2018 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.