Bread & pastries / RICETTI
Maltese pea qassatat
Firm pastry enclosing a pea and onion filling.
◷ 115 min / 8 servings
Method
- Rub butter into flour and salt. Add water, make a firm dough and rest 30 minutes.
- Rinse and simmer peas in water for 45–60 minutes until soft and thick.
- Soften chopped onions in oil for 15 minutes and mix with peas. Season and cool.
- Roll and cut 8 circles, 15 cm across. Fill and pleat edges, leaving centres open. Brush with egg and bake 30–35 minutes at 190°C, or 170°C fan.
✳ From the kitchen
Filling should hold its shape on a spoon.
Tradition reference
Simon Bajada · Maltese qassatat and regional fillings ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.