You cannot visit Malta without tasting our delicious pastizzi. The traditional recipes call for wither peas or ricotta filling. However in recent years we have seen more variants to the traditional recipes. Some pastizzerias have experimented with chicken pastizzi and also Nutella pastizzi amongst others.

Yet the traditional fillings are always those that are preferred by many, Maltese and foreigners alike. Now yes, we know they are fattening, but hey we only get to live once and pastizzi are a must once in a while. So, whilst it is very convenient to just go to a local pastizzeria and grab a few… one might want to venture into trying to make them at home (especially those of you who do not live in Malta!). So here is the recipe for you…

Image: Pinterest


For the Pastry

  • 400g plain flour
  • ½ tsp salt
  • 200 ml cold water
  • 125 – 50g margerine or lard or butter

For Filling

  • 400g ricotta
  • salt and pepper
  • 3 eggs beaten


  • Mix the sieved flour and salt with approximately 200ml. of cold water into a soft pliable but not sticky dough. Knead well leave to rest for about 90 minutes.
  • When rested, roll stretch and pull the dough on a floured surface, into long strips.
  • Spread half the fat over the entire length of dough, first with a palette knife then with clean hands.
  • Take one end of the dough and roll it up like a Swiss roll. Make it uneven turning it tightly sometimes then more loosely.
  • Let it rest it in the fridge.
  • Repeat the rolling so that the roll is once more a long strip, spread the remaining fat, roll it up again like a Swiss roll this time in a different direction from the first roll. All this rolling will enhance the flakiness of the finished pastry.
  • Let it rest again.
  • Mash the ricotta with the salt and pepper, and add the beaten eggs. You can use minced beef, peas and onions, or anchovy, filling instead of ricotta.
  • Cut off pieces of dough the size of a small ball with a sharp knife, pull out each piece with your fingers like a thin disc.
  • Place a spoonful of ricotta mixture in the centre, close the dough around it and seal the edge with your fingers.
  • Place on a lightly oiled baking sheet and bake on 200’c / 400’f /gas 6. for 25 minutes or until golden. Best eaten hot!