Street Food by Clare Ferguson

Author:Clare Ferguson [Ferguson, Clare]
Language: eng
Format: epub, pdf
Tags: General, Cooking, Regional & Ethnic, Methods, International, Quick & Easy, International cooking, Cookery; International, Snack foods
ISBN: 9780737000306
Publisher: Time-Life Books
Published: 1999-02-01T04:10:03.071000+00:00

Pastizzi tar-rikotta

Savory ricotta-filled pastries

Makes 15–20

For the pastry

For the filling

3½ cups all-purpose flour, sifted

1lb (450g) ricotta

½ tsp salt

3 eggs, beaten

In Malta, pastizzi are

½–2⁄3 cup (4½–5½oz) lard or butter

salt and freshly ground black pepper

traditional y eaten for

breakfast. They are a

delicious and hearty way

1To make the pastry, mix the flour and salt with about 1 cup cold water in a bowl until it forms a soft, pliable but not sticky dough. Knead well, then let rest for about 1½ hours. Set the dough on a floured work surface and cut to start the day if you are

into 3 pieces. Roll each piece into a long rectangle about 13⁄4in (4cm) wide. Roll, setting off early. In fact,

stretch, and pull each one into long strips. Spread half the lard over the entire they are great at any time

length of each strip of dough, first with a small metal spatula, then with clean, dry when eaten fresh from the

hands. Take one end of one strip of the dough and roll it up like a pinwheel (when oven. The most popular and

rolling it up, do it unevenly—sometimes turning the dough tightly; sometimes cheapest Maltese street

more loosely). Repeat with the remaining two strips of dough. Rest the dough in the refrigerator for at least 30 minutes.

food, pastizzi can be bought

from smal shops and stal s

cal ed “pastizzeriji” which

2Take the rolled strips of dough out of the refrigerator and roll them flat again on a floured work surface. Spread with the remaining lard. Roll the strips like a pinwheel once again, this time in a different direction from the first roll—all this are spread around the

rolling enhances the flakiness of the finished pastry. Rest the pastry in the island. The two main types

refrigerator for another 30 minutes.

are pastizzi “tar-rikotta”

(cheese) and pastizzi

3Preheat the oven to 400°F (200°C). To make the filling, put the ricotta in a bowl and season with salt and pepper. Mash the ricotta with a fork,

“tal-pizel i” (peas). These

then add the beaten egg. Using a sharp knife, cut off pieces of dough 3⁄4–11⁄4in rich diamond-shaped flaky

(2–3cm) in diameter. Next, using your fingers and thumb, press down on each pastries are best eaten hot,

ball so that it is a thin flat disc. Put a tablespoon of the seasoned ricotta cheese with lots of napkins.

mix in the middle of each circle. Fold each circle from the top and the bottom to the center, and squeeze the edges of the pastry together with your fingers to seal the pocket (the horizontal ends form into points). Place the pastizzi on a lightly oiled baking sheet, and bake in the oven for 20 minutes or until the pastry is golden and flaky.

Malta Southern Europe 119

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