Qassatat tal-Irkotta

Open-topped savoury pastry filled with ricotta.

• Serves: 5–6
• Preparation: 30 min
• Cooking: 20–30 min

Ingredients

• 400 g plain flour
• 200 g margarine or butter, chilled
• 1 tsp baking powder
• Pinch of salt
• Cold water, as needed
• 250 g ricotta
• 1 egg for the filling
• 1 egg, beaten, for glazing

Method

1. Rub the fat into the flour, baking powder and salt, then add enough cold water to form a dough and rest it chilled.
2. Mix the ricotta and egg, seasoning lightly with salt and pepper.
3. Roll the pastry and cut large circles.
4. Spoon filling into the centre and pleat the edge upward, leaving the ricotta exposed.
5. Brush the pastry with beaten egg and bake at 180°C until golden, about 20–30 minutes.

Image credit: Benreis via Wikimedia Commons (resized for web)

Image source: https://commons.wikimedia.org/wiki/File:Qassatata_Valletta.JPG

Image licence: https://creativecommons.org/licenses/by/3.0/