Bread & pastries / RICETTI

Maltese pea pastizzi

Name: Maltese pea pastizzi
Total time: 250 min
Yield: 12 servings
Cuisine: Maltese
Ingredients: 500 g plain flour, 250 ml water and 1 tsp salt; 2 tbsp oil and 200 g softened butter and lard mixture; 250 g dried split peas and 650 ml water for filling; 2 onions and 2 tbsp oil for filling; Salt and pepper

Layered pastizzi filled with split peas and onions.

◷ 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 45–60 minutes until soft and thick. Soften chopped onions in filling oil and add. Season and cool.
Roll and stretch dough very thinly on an oiled surface. Spread with fat, roll tightly and chill 1 hour.
Cut into 12 pieces. Press from the cut face into thin circles, fill and pinch into ovals with a small opening.
Bake 25–30 minutes at 220°C, or 200°C fan, until golden and crisp.

✳ From the kitchen

Let filling become thick and cool; wet filling spoils the layers.

Tradition reference

Maltese traditional dishes · historical recipe collection ↗

Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.

Maltese pea pastizzi

Method

✳ From the kitchen

Tradition reference

More from this kitchen