How to make the perfect Pastizzi by NERIKU PASTA in Rooty Hill NSW jgaleagozo

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The Islands of Malta and Gozo, pastizzi street food,are much loved,made of flaky pastry ricotta or mashed peas,the original recipe handed down from father to son.
Choose HD 1080, click full screen, turn up the volume, sit back, relax and ...... enjoy!!!!

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6 сен 2024

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Комментарии : 73

@snifferdogxsnifferdogx5977 4 года назад

This isn't food. This is art.

@shazzaleone6288 3 года назад

I am back in Malaysia.. a couple of decades ago i lived in Surry Hills, Sydney and after a big night out we always go to this one old Maltese bakery that makes the best best BEST pastizzis in the world.. i heard they hv moved to another faraway suburb.I wont be surprised if they went to Rooty Hill ! Ohhh so miss this ! Terracotta n spinach or beef n mushroom pastizzis.

@beedee1111 3 месяца назад

Don't you mean ricotta not terracotta?😂🤣

@stillstellar04 2 года назад

My Nanna was born in Malta, she lived there for 20 years until she came to America. We visited Malta back in 2018 and my zija Carmana used to make them for us. Delicious

@ritazammit2544 5 лет назад

I remember even when this song came out about the Pastizzi, I too was born in Malta and miss it like crazy!!! I love home made pastizzi, beats shop bought any day. These guys make the real thing, BEAUTIFUL!!!!

@ps3slaughter 9 лет назад

partizzi was my food to eat on the way home from high school . it is one of my favs know im 52 still looking to fine it again

@TheGreenpetal 2 года назад

Wish he would put the pastry ingredients.Great video......... love the singing....... i have not been to malta for years....

@simonekrug2934 8 лет назад

I love this post seeing the baker make pastizzi. I came from Malta when I was a child to California and have always missed Malta. Left my dear grannie, aunts, cousins but have been back on visits several times. Always loved pastizzi but never learned how to make them. Who would have taught me? I live in Los Angeles and cannot find anyone who makes them or teaches how to make it. My mother never learned because the dear family cook always made them. So now I am on a mission to learn. Ive scoured the internet for recipes and videos and for the past two weeks have used pounds of flour and ricotta in my attempts. But still not the ones I remember. So in a few minutes I will try again this time using a lot more butter plus crisco. The baker in this video doesn't put the dough in the refrigerator to rest and uses a lot more butter it seems. Does he mix it with crisco or is it just softened butter? I hope you are still looking on this site, Joseph. My mother's family name was Vella Zarb and my grandmother was from the Michael Angelo Borg family. I hope you can help me achieve my goal. I am OBSESSED to learn how to make a flakey, crisp, tasty crust. Much thanks, Simone Krug

@lauraj5688 3 года назад

If this helps at all, a sure way to achieve the correct type of flaky pastry is to follow a similar technique to how the Italians mas Sfogliatelle. I first noticed this when watching Cake Boss, filmed in New Jersey. Here in Australia we don't have Crisco so I'm pretty sure they are just using butter

@HotelPapa100 Год назад

What I have learned from watching quite a few recipes on here: Keep the dough relatively dry. (flour to water 100:50..65) a little salt rest it a first time after kneading Work, it work it, work it, to develop that gluten rest it well draw out on the table and coat in softened fat (most use margerine, some butter, and sometimes lard, but mostly margerine) draw it out as thin as you manage while rolling. rest the roll (you can freeze it at that stage) draw out the roll to further stretch the layers, this time in the lateral direction. cut in portions, draw out from the center of the roll with your thumbs, flip over and fill Shape in a boat shape. Some stick them closed, some leave the center a bit agape, stick down the ends. Bake at quite high heat (230..250°C, 440..480°F) until golden brown. For the ricotta filling: drain the ricotta well. Keep the dough from drying each time you rest it by wrapping it in cling film. I'm definitely gonna try this, remember them fondly from my vacation on Malta Now if I only could get a Kinnie here...

@ghostman1178 7 лет назад

one of many jewels of Malta and a must...when in Malta....delicious pastizzi....

@annbezzina3794 6 лет назад

Busy Making them in New Zealand today for the first time. Love Pastizzi. Yummy xxxx

@JeremyPullicino 9 лет назад

I've been here many years ago :) Was nice to eat traditional Maltese pastizzi in Canada!

@Noodles37UK 9 лет назад

Malta is the BEST little country in the whole world.

@TheBOSS-dq2sj 9 лет назад

+Noodles37UK Fake

@WetherenaissanceladiesBlogspot 9 лет назад

I wanna travel to Malta just to visit this bakery and eat TONS of pastizzi!!!! Very skillful bakers and it looks so yummy. Nice song too :)

@WetherenaissanceladiesBlogspot 9 лет назад

Jan Falzon Thanks, I thought the bakery was in Malta. I guess I should be heading to Australia then ;) Or maybe to NY or CA, as where I live here in OH we don't have any Maltese shops.

@WetherenaissanceladiesBlogspot 9 лет назад

Jan Falzon Thanks for the info! BTW what other pastries are you guy famous for beside pastizzi?

@WetherenaissanceladiesBlogspot 9 лет назад

Jan Falzon Wow!!! Super interesting post! My mouth is watering as I read your reply. I'm heading to Malta :)

@georgebronte840 7 лет назад

LesFoodies He's in Australia

@carmenmarkey4 11 лет назад

Thats my Dadda xxxx

@gwengatt7251 4 года назад

ask your daddy for his ricotta filling recipe and meat filling receipe

@shazzaleone6288 3 года назад

Hi ! Can you ask your dad if they used to be in Surry Hills pls?

@cathivelladunn491 8 лет назад

Trying to duplicate my Nanni's Pastizzi's. That dough is such a challenge. Thanks for the video! Many tips on working the dough! This is wonderful!!

@PaceCooksChannel 4 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UpCUI2aee2s.html

@cathivelladunn491 4 года назад

@@PaceCooksChannel Now I know what I'm doing this weekend! Thanks!

@urjarefalo65 10 лет назад

Fantastic. Wished you shop was closer to where I live.

@hmarillejla7 9 лет назад

Hes fast! My pastizzi are all different and I take a whole day to make a dozen lol

@music1981ify 4 года назад

and that is why they are the best!! Pastizzi + Kinnie = :)

@gradar7891 3 года назад

this is beyooond me

@sheilaaber 10 лет назад

Nice and yummy

@aceofclay 5 лет назад

What is the yellow stuff he’s rubbing on the surface? Is it crisco/vegetable shortening?

@nathanielcutajar 3 года назад

Butter actually

@jgaleagozo 11 лет назад

Just ring Neriku in Rooty hill the master of pastizzi making.

@awesterfield83 9 лет назад

I live in Texas and would love to try to make pastizzi. The pea filling is my favorite, but I also love the ricotta. I love that this video showed me excellent technique to make them, but I would love if you could share your recipe with me personally as it's not likely I can buy some being so far away. I miss summers in Malta and the cuisine. Would you mind sharing?

@jgaleagozo 8 лет назад

Joseph Galea Pastizzi recipe, make your own Maltese traditional cheesecakes with ricotta or peas Ingredients to make your own Pastizzi:Pastry: 14 oz flour Water A pinch of salt 2 oz soft shortening 2 oz margarine Filling: 14 oz ricotta 4 eggs A pinch of salt PepperDon't worry, Pastizzi are not hard to preparePut the flour in a mixing bowl, add enough water to make a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour. Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the third time. Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli. Bake in a hot oven (max) for 20-25 minutes or until risen and golden brown

@bohdie71 5 лет назад

do you put in fridge before rolling it out when ready to use.. I see in the video .. it is wrapped in cellophane and put in fridge.. how long do you recommend and why?

@sureshotfilm 8 лет назад

mmmmm Pastizzi!

@robertscott1245 4 года назад

30c for flaky pastry and ricotta can't go wrong

@durgapujara4835 Год назад

What u fill inside chef

@christinecutajar1912 2 года назад

Who sings this song??

@ayazmuhammad2406 6 лет назад

Hi I am in Malta and I am very much interested to learn pastizzi. Can you help me please?

@jgaleagozo 11 лет назад

Nariku the best pastizzi in Sydney

@GYPSYFIRE9 7 лет назад

IS IT STILL THERE THIS PLACE

@iancalleja3898 5 лет назад

The best pastizzi in Australian are from Zeps 6******

@88maximous 8 лет назад

Hi there, is this Shop still open? I tried calling both numbers and they seem to be disconnected. Thanks

@jgaleagozo 8 лет назад

i was told he's in Malta or Canberra on Holidays

@maltesechick08 10 лет назад

who singing the song. I have a funny feeling that my uncle

@Monica-kd5xk 10 лет назад

N A Is Azzopardi a common family name in Malta? Or is it one family? My husband's ancestors have that name. His grandparents came to America and left the family behind. We are traveling to Malta next week. Could be fun running into someone!

@angelagrixti7477 9 лет назад

Monica Waling hi monica not sure if you had a reply ,but yes Azzopardi is a common maltese name , my auntie and cousins are azzopardis . angela grixti x

@shazbaz5695 4 года назад

What kind of cheese is he using?

@lauraj5688 3 года назад

Ricotta and the brownish green one is curried peas

@michelbencini3991 11 лет назад

What about the recipe? DETAILS PLEASE!

@DimagoDiesel 4 года назад

It's a very very hard pastry to make.. my nana use to do it by hand now that she's 90 she buys it from a younger lady who makes it, then my Nana adds her ricotta filling. Love growing up eating these 👍

@PaceCooksChannel 4 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UpCUI2aee2s.html

@PaceCooksChannel 4 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UpCUI2aee2s.html

@raysultana3627 5 лет назад

10 minutes from home.

@Noodles37UK 9 лет назад

Peas better than irkotta. pastry defines what's in the ingredients. Omni Maltija, and can never eat fenek as i am British

@josephinedauber1531 6 лет назад

Iaqwa Pastizi Hu ta Malta Hot Hot lecker mmmm

@sylvaineformisano9456 7 лет назад

en francais s v p

@collowood 9 лет назад

why are they call PASTIZZI ?

@jgaleagozo 9 лет назад

With our long and rich history, there's no wonder that Maltese cuisine reflects its rich national heritage, merging Arabic, Eastern, French, Spanish, Catalan and of course British cultures in one plate. Over the centuries Maltese food, and particularly Christmas cuisine, has been influenced by the neighbouring Italy, and mostly, the Sicilian culture, but of course, even the colonial British left their legacy of turkey treats. The Maltese also creatively improvised some of their own recipes using their inherited knowledge. So, gastronomically speaking, our history became as complicated and as interesting as our past.Whilst tucking into some scrumptious Pastizzi or a warm Aljotta, did you ever ask where the recipes originally came from? Have you ever wondered about the origins of the Soppa Ta' L-Armla, Imqaret, and Qaghaq tal-Ghasel? It is believed for instance, that minced meat and mince pies were introduced to the island back in medieval times as a result of North African influence.

@jgaleagozo 9 лет назад

@emanuelborg7517 7 лет назад

notsolucky I n

@MalteseKat 5 лет назад

The Greek left their imprint on Maltese cuisine but in the case of pastizzi, in name only. The Greek have a beef and pasta dish called pastitsio. The Maltese make a similar dish to pastitsio ..but it's called timpana!