Pastizzi (Maltese Ricotta and Pea Pastries)

Pastizzi are Malta’s favorite savory pastry, flaky parcels of golden pastry wrapped around a creamy ricotta filling or a spiced green pea filling. Found in every Maltese bakery from breakfast to midnight snacks, they’re simple to make at home with store-bought puff pastry.

Ingredients

For the ricotta filling

• 1 cup (250g) ricotta cheese, drained
• 1 egg yolk
• 2 tbsp grated pecorino or parmesan cheese
• Salt and black pepper, to taste
• Pinch of nutmeg

For the pea filling (optional second batch)

• 1 cup (150g) frozen peas, thawed
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

For assembly

• 1 pound (450g) puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the oven
   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Make the ricotta filling
   In a bowl, mix ricotta, egg yolk, grated cheese, nutmeg, salt, and pepper until smooth.
3. Make the pea filling
   Heat olive oil in a small pan, saute onion and garlic until soft, add peas and mash lightly with a fork; season with salt and pepper.
4. Cut the pastry
   Roll out puff pastry and cut into 4-inch rounds or diamonds.
5. Fill the pastries
   Place a spoonful of filling in the center of each pastry piece, fold in half or bring corners together, and pinch to seal into a boat or torpedo shape.
6. Brush and bake
   Brush tops with beaten egg and bake for 20-25 minutes until golden and puffed.
7. Serve warm
   Let cool slightly before serving; pastizzi are best enjoyed warm.

Pastizzi freeze beautifully unbaked, so keep a batch on hand for a quick Maltese-style snack anytime.