THE pastizzi are sfogliatelle stuffed with peas, they are the typical street food of Maltese cuisine, made with a crunchy shell of puff pastry and a salty ricotta or vegetable filling. During my trip to Malta a few years ago, I had a lot to taste the pastizzi and I had promised myself to reproduce the recipe in the pea version, my favorite.
So here is my recipe for making pastizzi at home and to feel in a moment, catapulted to Malta where the sea is beautiful and the climate is mild;)
Today, I have a very special day, we organized an afternoon at the spa with the whole team and it will be fun, so less work more fun for everyone, yuppi!
How to make pastizzi
Boil the peas in salted water for about ten minutes then drain and put them in a bowl.
In a pan, fry the chopped shallots and garlic, add the peas, add salt and cook for a couple of minutes.
Now blend the peas until you get a thick cream, put them in a bowl and add the cheese, turmeric and pepper. Stir until you get a well blended mixture.
Roll out the puff pastry, with a pastry cutter cut discs of 10 cm in diameter,
overlap 2/3 thin discs then place a spoonful of pea mixture in the center of each. Moisten the edge with a little water, then fold the dough into half-moons, taking care to leave a slight stretch open to let the steam escape during cooking.
Arrange the pastizzi side by side on a baking sheet, with the slot facing up, bake in a preheated oven at 180 ° for about 20 minutes or until golden.
Once cooked, let them cool slightly, then serve the pastizzi with peas.