Maltese Pastizzi are the signature golden pastries that are loved all over the country and in fact, are considered Malta’s national snack!   They are a puff pastry that are stuffed with cheese or a curried pea mash.  They are enjoyed at any time of day and found on nearly every corner.  Some say Pastizzi is one of those foods that simply says Malta.  They are often enjoyed with friends and cup of coffee or tea. Makes 32
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Maltese Pastizzi (Curried pea and ricotta stuffed pastries)

INGREDIENTS:    ​
Ricotta Filling:

• 1 cup ricotta (can be light or full fat)
• 1 egg, lightly beaten
• ¼ cup chopped fresh parsley
• 1 handful of parmesan cheese
• Salt and freshly ground black pepper to taste
• 4 sheets/750g of puff pastry
• Curried Pea Filling:
• ¾ cup dried split peas
• 1 small onion, finely chopped
• 1 tsp mild curry powder
• Salt and Pepper to taste

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• 4 sheets/750g of puff pastry

​METHOD:
For the Ricotta filling:

1. Mix all ingredients in a bowl (except the puff pastry) and set aside until ready to use.
2. For the Curried Pea filling:
3. Preheat oven to 180˚C /350˚F.
4. Rinse the peas well, picking through and discarding any irregular bits. Bring the peas and plenty of water (fill about 5cm/2″ above the peas) to the boil. Reduce heat and simmer gently for 35 minutes until the peas are very tender. Meanwhile, sauté the onion until very soft, but not browned. Strain the peas to remove most of the excess liquid (not all). Mix in the onions, curry powder, salt and pepper.

To assemble:

1. Thaw puff pastry (or thaw before starting, depending on your preferred brand’s instructions). Cut 7.5 cm/3″ circles using an overturned glass or biscuit cutter.
2. Fill each circle with a small teaspoon of the ricotta or pea mixture. Fold one side of the circle into the middle, then the other, folding over at the top to seal. Then, pinch each end to seal, and if desired, twist once. Don’t worry too much about how they look when the pastry is still raw. The puffiness will hide any imperfections. You do want to make sure they are secure however or they might puff open.
3. Place the Pastizzi on a lined baking sheet and bake 20 minutes until the dough is puffed and golden. Cool on a wire rack and serve immediately or reheat later in a 180˚C/350˚F oven for 5 minutes.

NOTE: May be frozen