Pastizzi Tal- Pizelli

Pastizzi are Malta’s beloved street food—flaky, golden pastries filled traditionally with either ricotta or curried mushy peas. What sets them apart is their hand-laminated dough: rustic, simple, and beautifully crisp. This recipe takes you through the traditional preparation of pastizzi pastry, paired with a classic mushy pea filling.

Dough 300g flour (type 0 or high-gluten)

2/3 cup cold water

1 tsp salt (go light—too much dries the dough)

170g fat (baking margarine, or a mix of margarine, butter, and/or lard)

Extra fat, for greasing and layering (at least 83% fat content)

Pea Filling 300–400g fresh peas (shelled)

100g white onion, finely chopped

1 tbsp curry powder

Olive oil, for sautéing

Salt, to taste

The Dough

In a large bowl or on a clean surface, combine the flour and salt. Make a well in the center and pour in the cold water. Gradually bring the flour into the water until a shaggy dough forms. Knead using the heel of your hand for 6 minutes, until the dough is no longer sticky. The key is not to overwork the dough at this stage!

2. Test for Elasticity Shape the dough into a ball to create an air pocket, then lightly poke it. The dough should spring back slowly and feel firm but elastic. This indicates that the gluten has been activated.

3. Coat with Fat & Rest Rub a generous layer of fat over the dough’s surface. Cover loosely and let it rest at room temperature for 20 minutes. If it’s a hot or humid day, reduce this time. Dough is moody—it responds to its environment. The goal is to let it smoothen and relax, until any tears or roughness fade. This ensures it will stretch easily later as the gluten has had time to fully develop . 4. Roll & Laminate Do not flour your surface. Roll the dough into a long cone or teardrop shape. Laminate the surface liberally with fat. More fat = more flake!

5. Stretch, Roll & Shape Starting from the narrow end, gently stretch the dough until translucent (the windowpane test). Roll it slowly into a long log, stretching and pulling as you go to form delicate layers.

6. Chill Wrap or cover the log and chill it for at least 8 hours or up to 2 days. In a rush? Freeze for 2 hours as a shortcut.

7. Portion & Fill When ready to use, stretch the dough log into desired thickness and cut into pieces about 2–3 fingers wide. Open the layers gently with oiled fingertips. Flip the oil side face down and fill with 1 to 1.5 tbsp of your favourite mushy pea filling.

Prepare the Pea Filling 1.Add the olive oil and curry powder to a pan. Allow to cook slightly and bring out the flavours of the curry.

2.Sauté the chopped onion until soft and golden.

3.Stir in the peas. Cook until the peas are tender and easily mashed.

4.Mash to a rough or smooth consistency, as preferred. Season with salt and let cool before filling the pastry.

🍞✨ Why Rest Matters

Let the dough rest—this quiet pause is where the magic happens. During this time, the gluten gently strengthens and aligns, creating a supple, elastic texture. The result? Dough that stretches with ease and bakes into perfectly flaky layers.

Storage Tips Uncooked Dough: Refrigerate up to 48 hours or freeze for up to 3 months.

Filled Pastizzi: Freeze unbaked and bake directly from frozen.

Notes from the Field This dough is simple but mighty—built on patience, rest, and the right fat. Longer resting improves flavor and flake due to gentle fermentation. If using butter or lard, ensure it’s high in fat content (minimum 83%) for crisp results. Experiment with fats, fillings, and folding—but always give the dough the time it asks for.

Discover The Art of Making Pastizzi