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  • Malta_Pastizzi_Maltese Ricotta Pie Recipe


  • Malta_Pastizzi_Maltese Ricotta Pie Recipe

I decided I was going to make pastizzi before I realised that the layers of pastry they're made with are not filo or puff (i.e. can be bought ready prepared) but whole new type of pastry dough altogether.  Shit.  I'm getting better with pastry, but I'm not yet close to being a pro and this is advanced stuff.  

Pastizzi is colloquially used to call somebody an idiot.  Fitting.

The preparation of the dough was much easier than I thought it would be.  I spent sufficient time kneading at the early stages to produce a very pliable dough, and was pleasantly suprised when it stretched out paper thin without breaking.  I was cocky when I rolled it up into a spiral and cut it into segments to reveal all the thin layers, I had this one in the bag... or so I thought.  What I wasn't vouching on was how slippery it would be when adding the filling and shaping.  The final result, whilst still tasty was unfortunately not as neat as I would have liked.  I guess it's one of those things that you need to practice in order to perfect.  

After much umming and ahing over whether or not to post the pies, I reminded myself that TheTasteTrail isn't a vanity project, so here they are my ugly but tasty pastizzi.


  •  500g strong flour
  •  360ml water
  •  25ml vegetable oil
  •  Vegetable shortening (appx 150g)
  •  500g ricotta


  • Calories | 254
  • Fat | 13.6g

Makes | 16

Prep Time | 40 minutes plus two hours resting

Cooking Time | 20-25 minutes


  • Mix all the pastry ingredients in a bowl until combined then turn out onto your work surface and knead for about 15 minutes.  It is ready when you can stretch it very thin without it breaking.
  • Roll it into a long sausage and divide into eight equal pieces.  Coat each piece with some vegetable shortening and, with clingfilm/saran wrap and leave to rest for an hour.
  • Take one of the balls of dough and on an oiled work surface stretch out as thin as you can in a long strip, before coating the top with a thin layer of vegetable shortening.  
  • Roll the strip of dough until you have a long sausage.  Stretching the sheet of dough even thinner as you roll.  Continue stretching out the balls of dough and wrapping the thin sheets around the same sausage until you have used up four balls of dough.  Then make a new sausage with the four remaining balls of dough.
  • Cut each sausage into eight pieces.  Cover with clingfilm/saran wrap and refrigerate for an hour.
  • Preheat the oven to 220°c.
  • To make the filling, season the ricotta generously with salt and pepper and beat until light.
  • Take a spiral of dough, press flat and spoon a tablespoon of filling into the centre before bringing up the sides to create a pointed oval shape, place on a baking tray.  Complete for each spiral of dough.
  • Bake for 20-25 minutes until golden.

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