MALTESE PASTIZZI (WITH HERBED RICOTTA FILLING)

Maltese Pastizzi (with Herbed Ricotta Filling) image

Provided by Vickie Parks @Northwestgal

Number Of Ingredients 9

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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.