Best Maltese Pastizzi With Herbed Ricotta Filling Recipes

Maltese Pastizzi (Curried Pea and Ricotta Stuffed Pastries) image

Provided by International Cuisine

Time 1h5m

Number Of Ingredients 13

Ricotta filling
1 cup ricotta (light or full fat)
1 egg (lightly beaten)
1/4 chopped fresh parsley
1 handful parmesan cheese
Salt and freshly ground black pepper (to taste)
4 sheets puff pastry
Curried Pea filling:
3/4 cup dried split peas
1 small onion
1 tsp mild curry powder
Salt and pepper (to taste)
4 sheets (750g puff pastry)

Steps:

For the Ricotta filling:
Mix all ingredients in a bowl (except the puff pastry) and set aside until ready to use.
For the Curried Pea filling:
Rinse the peas well, picking through and discarding any irregular bits. Bring the peas and plenty of water (fill about 2″ above the peas) to the boil. Reduce heat and simmer gently for 35 minutes until the peas are very tender. Meanwhile, saute 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.
Putting it all together
Preheat oven to 350F.
Thaw puff pastry (or, thaw before starting, depending on your preferred brand's instructions). Cut 3″ circles using an overturned glass or biscuit cutter.
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.
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 180C / 350F oven for 5 minutes.

Maltese Pastizzi (with Herbed Ricotta Filling) image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 9

4 sheet(s) puff pastry
1 1/2 cups - ricotta cheese (350g) - light and full-fat are ok, but avoid fat-free
1 large egg, lightly beaten
2 clove(s) garlic, minced
2 tablespoon(s) fresh parsley, chopped
2 tablespoon(s) fresh oregano, chopped
1/4 cup - fresh parmesan cheese, grated (the kind from the can is ok, but freshly grated is best)
1/2 teaspoon(s) salt
1 teaspoon(s) black pepper

Steps:

Thaw puff pastry sheets.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
In a bowl, mix together the ricotta, egg, garlic, parsley, oregano, parmesan, salt and pepper. If ricotta becomes mushy (too much liquid), place a paper towel over the top of the bowl and set bowl aside until ready to bake, to allow the paper towel to absorb some of the excess liquid.
Once thawed, cut 3″ circles in each pastry sheet using a biscuit cutter (or an overturned glass would work OK). You'll need about 16 to 20 pastry circles, depending on the size of the cutter you use.
Fill each pastry circle with a teaspoon of the ricotta mixture. Fold one side of the pastry circle toward the middle, then fold the other side over the filling. Pinch the two ends together to form a seal. Then pinch all sides to seal the filling inside the pastry shell. Don't worry too much if they're bumpy and unsightly, as they'll puff up and should form a nice shape during baking.
Place the filled pastizzi on the lined baking sheet, and bake for 20 minutes or until the pastry is puffed and evenly browned. Cool slightly, and serve warm with a hot cup of tea or coffee. To reheat cooled pastizzi, heat for about 5 minutes in oven (350°F/ 180°C) or until heated throughout.