Ingredients
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For the pastry
For the filling
Method
-
Pastry
Knead the flour, water and salt into a smooth, elastic dough, then cover it and rest it for 30 minutes.
30 min -
Layering
Roll the pastry out very thinly, brush it with melted margarine, fold it over, then roll it up and cut it into smaller pieces.
-
Peas
Simmer the thawed peas with their water for 8-10 minutes, until they soften and most of the liquid has evaporated. Add the curry powder and tomato purée, then mash to a purée.
10 min -
Ricotta filling
Mix the ricotta with the egg, parmesan, parsley, salt and pepper, and leave the pea purée to cool in a separate bowl.
-
Assembly
Roll the pastry pieces out into squares, place about 25 g of filling in the centre of each square, then fold up the edges.
-
Baking
Bake the pastizzi in a preheated oven until golden brown and the pastry is cooked through and crisp.
25 min -
Serving
Serve warm, offered with either tea or Maltese coffee.
| Nutrient | Total (12 pieces) | 1 pieces |
|---|---|---|
| Energy | 2 600 kcal | 217 kcal |
| Fat | 44 g | 3,7 g |
| of which saturates | 23 g | 1,9 g |
| Carbohydrates | 440 g | 37 g |
| Protein | 102 g | 8,5 g |
| Fibre | 27 g | 2,3 g |
An estimate calculated from the raw weight of the ingredients. Not included: margarine. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg, mustard
For sensitive digestion: flour, ricotta (lactose), frozen peas (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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