🧂 Ingredients
- 750 g Puff pastry(thawed if frozen)
- 300 g Ricotta cheese
- 2 large Egg(1 for filling, 1 for egg wash)
- 0.25 cup Fresh parsley(finely chopped)
- 50 g Parmesan cheese(grated)
- Salt(to taste)
- Black pepper(to taste)
- 0.75 cup Dried split peas(for pea filling (optional))
- 1 Small onion(for pea filling (optional), finely chopped)
- 1 teaspoon Mild curry powder(for pea filling (optional))
👨🍳 Instructions
- 1
For the ricotta filling: In a bowl, mix ricotta, 1 egg, chopped parsley, grated Parmesan cheese, salt, and pepper until well combined. Set aside.
- 2
For the curried pea filling (optional): Rinse split peas. Boil in plenty of water for about 35 minutes until very tender. Meanwhile, sauté the onion until soft. Drain the peas, mash them, and mix with the sautéed onion, curry powder, salt, and pepper.
- 3
Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
- 4
Roll out the puff pastry thinly. Cut out circles approximately 9 cm (3.5 inches) in diameter.
- 5
Brush the edges of each pastry circle with egg wash (beaten egg). Place a teaspoon of ricotta filling (or pea filling) onto one half of each circle.
- 6
Fold the pastry circle in half over the filling to create a semi-circle. Pinch the edges firmly to seal. For a traditional shape, some recipes suggest folding one side over the other and then pinching the ends.
- 7
Place the formed pastizzi on the prepared baking sheet. Brush the tops with egg wash.
- 8
Bake for 20-30 minutes, or until the pastry is puffed and golden brown.
💡 Pro Tips
- ✓For extra flaky pastry, some traditional recipes involve laminating the dough with butter, but using store-bought puff pastry is a convenient shortcut.
- ✓Ensure the pastizzi are sealed well to prevent the filling from leaking out during baking.
- ✓Pastizzi are best enjoyed fresh and warm.
🔄 Variations
- Chicken or anchovy fillings are also found.
- For a different shape, pastizzi can be made into diamond shapes.