Qassatat, pronounced AH-SAT-AH, are a beloved Maltese favourite, and can be found in every Pastizzeria, confectionary shop and bakery in Mata.
The fillings are savoury, and the most common being Irikotta, or Ricotta, and Pizelli, or Pea. Other flavours may include spinach and tuna, spinach and anchovy, and cheese and spinach.
The buttery, flakey short crust pastry holds together the indulgent filling for a taste like no other. Eat cold, warm, or room temperature and you will fall in love with them!
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Recipe will yield 6 - 8 large Qassatat….
YOU NEED:
IRIKOTTA FILLING:
300 g fresh ricotta cheese
1/4 cup, or more to taste of grated cheese such as Parmesan
1 - 2 eggs
pinch of salt
plenty of ground black pepper
PIZELLI FILLING:
300 g dry split green peas
boiling water. Enough to soak peas
2 heaped tsps. bicarbonate of soda
1.5 - 2 cups of boiling water to cook peas. You may add more if needed a little at a time.
1.5 tsps. mild curry powder, or to taste
salt to taste
PASTRY:
400 g flour
250 g cold salted butter, grated or cut in cubes
pinch of salt
ice cold water, as needed
1 egg, beaten, for egg wash
6 сен 2024
