pastizzi tal-irkotta (3 cheese)
Pastizzi are the Maltese version of an empanada. Dough on the outside and a filling of your choice on the inside. The most popular fillings are ricotta cheese (called pastizzi tal-irkotta) , curried ground beef with peas, or curried peas (called pastizzi tal-pi?elli).
prep time
20 Min
cook time
25 Min
method
Bake
yield
20 serving(s)
Ingredients
- 12 ounces fresh ricotta cheese
- 2/3 cup mozarella cheese, grated
- 1/2 cup parmesan cheese, freshly grated
- 2 eggs, lightly beaten
- 4 sheets frozen puff pastry, partially thawed
How To Make pastizzi tal-irkotta (3 cheese)
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Step 1Place ricotta in a bowl. Using a fork, mash until almost smooth. Add mozzarella and parmesan. Season with salt and pepper. Stir to combine. Add half the egg. Stir to combine.
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Step 2Preheat oven to 400 F. Line 2 baking trays with parchment paper.
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Step 3Using a 4 inch (10cm) round cutter, cut 5 rounds from each pastry sheet. Brush edge of rounds with some of the beaten egg.
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Step 4Spoon 1 level tablespoon mixture onto center of each round. Shape into 2 inch (5cm) log. Fold up 2 sides of pastry to enclose log. Pinch to seal. Twist ends to form points. Place on prepared trays. Brush with remaining egg.
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Step 5Bake for 20 to 25 minutes or until golden and puffed up. Let stand for 4 minutes before serving.
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