|Sue Hudson is back again with this unbelievably moreish recipe from Malta. Pastizzi are a wonderfully savoury pastry filled with either ricotta cheese, or in this case, delightfully spiced mushy peas made from our very own British Grown Split Green Peas.|
If you were to walk through the streets of the Mediterranean gem that is the island of Malta, you would find it hard to escape from this delightful piece of cuisine. These small savoury pastries are perfect with a cup of coffee as part of an on the go breakfast for the busy professional; or indeed anyone who needs to grab a bite to eat as they are dashing out the door. We are massive fans of these here at Hodmedod’s and only wish we could get to enjoy them more.
Pastizzi are best enjoyed hot and fresh from the oven. Uncooked Pastizzi may be frozen for up to one month, and then enjoyed by baking in a preheated oven at 220C for 25-30 minutes until golden and piping hot throughout.
If you enjoyed this recipe, and want to learn more baking skills, then please be sure to check out Sue's Bread Workshops!
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This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.