Pastizzi tal-Irkotta

Flaky pastry parcels filled with seasoned ricotta.

• Serves: 12 pastizzi
• Preparation: 45 min
• Cooking: 25 min

Ingredients

Pastry

• 500g plain flour
• 1 tsp salt
• 250-300ml cold water
• 200g margarine or butter, softened
• 2 tbsp vegetable oil, for stretching

Filling

• 500g ricotta, well drained
• 1 egg
• 2 tbsp grated Parmesan or mature cheese (optional)
• Small pinch salt
• Black pepper to taste

Method

1. Make the dough, knead until smooth, then rest it before rolling and folding with the fat to create layers.
2. Mix the well-drained ricotta with egg, optional grated cheese, salt and pepper without overworking it.
3. Cut the chilled pastry roll into rounds, flatten each round and add a spoonful of filling.
4. Pinch each pastry into the traditional open boat shape and place it on a lined tray.
5. Bake at 220°C until well puffed and deeply golden, about 20–25 minutes.

Image credit: Charles Haynes via Wikimedia Commons (resized for web)

Image source: https://commons.wikimedia.org/wiki/File:Pastizzi.jpg

Image licence: https://creativecommons.org/licenses/by-sa/2.0/