Bread & pastries / RICETTI
Maltese meat and pea qassatat
Open-topped pastries filled with mince and peas.
◷ 120 min / 8 servings
Method
- Rub butter into flour with a little salt. Add water and rest dough 30 minutes.
- Soften chopped onion in oil. Brown beef, then add passata, filling water and peas. Simmer 20 minutes. Season and cool.
- Roll 8 circles, 15 cm across. Fill and pleat edges upwards, leaving centres open.
- Brush with egg and bake 30–35 minutes at 190°C, or 170°C fan.
✳ From the kitchen
A household filling documented in local writing about qassatat.
Tradition reference
Kċina Maltija · Qassatat and household fillings, 2007 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.