National Dish Malta: Pastizzi (Recipe)
In this article
Discover Pastizzi, the flaky little pastries that Malta runs on! Crisp, golden and warm from the oven, they come filled either with creamy ricotta or a savoury mash of peas, and you will find them in every village bakery and café on the islands. They are simple to make at home, endlessly snackable, and they bring a proper taste of the Mediterranean to your kitchen with very little fuss.
About Pastizzi
Pastizzi are traditional Maltese pastries, famous for their generous filling and their beautifully crisp shell. They are Malta’s favourite snack, adored by locals and visitors alike, and they are eaten at all hours of the day. The classic fillings are ricotta or a seasoned pea purée, each giving the pastry its own distinct character. Making pastizzi is not only straightforward, it is genuinely good fun — and the smell that fills the kitchen while they bake is reason enough to try.
Ingredients (serves 1–2)
- 250 g plain flour
- 125 ml water
- 50 ml oil (sunflower oil works well)
- 1 teaspoon salt
- 150 g ricotta or pea purée
- 1 egg yolk, for glazing
Shopping for the ingredients
The ingredients for pastizzi are easy to find in almost any supermarket. Choose good-quality flour and the freshest ricotta you can get, as both make a noticeable difference to the finished result. For the pea filling you can use either fresh peas or frozen ones, which work just as well and save time. It is worth comparing a couple of shops to find the best price on the oil and the other basics.
Preparing the dish
A little groundwork makes the pastizzi recipe run smoothly. Start by mixing the flour and the salt in a large bowl, then add the water and the oil and knead everything into a smooth, supple dough. Let the dough rest for at least 30 minutes so the gluten can relax and the pastry rolls out easily. While it rests, prepare the filling: season the ricotta with salt and pepper to taste, or cook and mash the peas into a purée. The same unhurried approach pays off with baked classics such as Qassatat.
Step-by-step instructions
- Roll the dough out thinly on a floured surface.
- Cut out circles roughly 10 cm in diameter.
- Place 1–2 tablespoons of filling in the centre of each circle.
- Fold the edges over the filling and press them firmly together.
- Arrange the filled pastizzi on a baking tray lined with baking paper.
- Brush the tops with egg yolk.
- Bake at 200°C for about 25–30 minutes, until golden brown.
Gluten-free / lactose-free version
If you would like a gluten-free or lactose-free take on pastizzi, there are good alternatives. Use a gluten-free flour based on rice or almonds, and look for lactose-free ricotta or a plant-based substitute. Check the remaining ingredients for hidden gluten as well, particularly any ready-made products. You may also want to adjust the consistency of the filling slightly so that it does not dry out during baking.
Tips for vegans and vegetarians
Vegans have excellent options here. Instead of ricotta, blend soaked cashew nuts with a little plant milk for a filling that is every bit as creamy. The pea version can be lifted with spices such as cumin or coriander for extra depth of flavour. Make sure the pastry itself stays plant-based by using vegetable oil rather than butter, and brush the tops with plant milk in place of the egg yolk. Bean-based Maltese classics such as Bigilla show how naturally the island’s cooking suits a vegan table.
More tips and tricks
For the perfect pastizzi, resist the urge to roll the dough too thickly. Thin pastry gives you that signature shatter-crisp texture while the filling cooks through evenly. Preheating the oven properly is just as important, as it helps the pastries rise and colour uniformly. Do experiment with different fillings until you land on the combination you like best.
Adapting the recipe to your taste
The filling for pastizzi is remarkably forgiving and can be varied however you please. Swap the traditional pea purée for spinach or mushrooms to create something new, or add spices such as paprika or garlic for an extra kick. Seafood versions are popular on the islands too, in the spirit of Pastizzi Tal Qarnit. Be creative and try different combinations until you have your own house favourite.
Ingredient substitutions
If some of the ingredients are not to hand, there are plenty of workarounds. Feta can stand in for ricotta and gives a sharper, saltier result. You can also replace the homemade dough with shop-bought puff pastry, which cuts the preparation time considerably. And if peas do not appeal, a pinch of caraway or curry powder in the filling will shift the flavour profile in an interesting direction.
Drink pairing ideas
Pastizzi go happily with all sorts of drinks. A fresh mint tea makes a refreshing partner for the savoury pastry, while a chilled lager is the classic choice for something stronger. A crisp, lightly sparkling white wine also works beautifully. If you are serving them at a gathering with friends, pair them with a fruity cocktail to round out the flavours.
Serving and presentation ideas
Presentation can lift the whole pastizzi experience. Serve them on an attractive plate and garnish with fresh herbs such as parsley or dill. A few slices of soft cheese or a rich sauce on the side make excellent dips, much as they do with Hobz Biz Zejt. Keep the pastries warm until they reach the table so that the aroma and texture are at their best.
A bit of history
Pastizzi are deeply rooted in Malta’s culinary history and reflect the many influences that have shaped the islands over the centuries. The pastry is generally traced back to the Arab period in Malta, when highly skilled bakers introduced layered doughs of this kind. Today they are inseparable from everyday Maltese life, sold in cafés, bakeries and dedicated pastizzerijas across the country. Few dishes sum up Maltese cuisine quite so neatly.
More recipe ideas
Summary: Pastizzi
Pastizzi are a wonderful example of Maltese cooking, offering a delicious contrast between crisp pastry and a soft, savoury filling. They are easy to make and leave plenty of room for creative variations. Whether you are firmly on team ricotta or team peas, they work perfectly as a snack, a starter or a light lunch. Discover the flavours of Malta and treat your guests to a tray of these irresistible little pastries.
