Pastizzuni tal-Ħobż
Huge pastizzi using traditional filling enclosed in crispy bread dough.
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Ingredients:
Bread Dough:
900g Plain Flour
1tsp Dry Yeast
1.5tsp Salt
620ml Hot Water (not more than 50°c)
Mushy Pea Filling
1tsp Olive Oil
1 Small Onion
400g Canned Peas (dry weight)
Salt & Pepper
1/4tsp Mild Curry Powder
Ricotta Filling
4 Eggs (regular size)
500g Ricotta
Salt & Pepper
50g Parmesan Cheese
Melted Margarine for baking
Directions:
1. Combine all dry ingredients leaving out 100g of flour. Then add the hot water. The hot water will help the dough to rise faster. Make sure it is not higher than 50°c.
2. Mix everything until you get a loose dough.
3. Cover with plastic wrap and let it rise for at least 3hours on the counter top.
4. Transfer the dough on a floured surface, add the 100g of flour, fold and knead it lightly.
5. Shape it into a ball and place it seam down in a floured bowl.
6. Cover with a kitchen towel and let it rest for an hour.
7. For the pea filling fry the onion in olive oil until it's lightly browned. Drain the peas through a sieve and add them to the onion. Season to taste and add the curry.
8. Cook for about 5 minutes stirring constantly mashing the peas with a spoon. Cook until you get a consistent paste. Turn heat off and let it cool.
9. the ricotta filling is quite easy, just whisk the eggs and add the ricotta and season to taste. Mix everything together finishing it with Parmesan cheese.
10. After an hour split the dough in 4 and open each section like you're making pizza. Don't make it too thin though. About 1 cm is good.
11. Fill them up and close them in the shape of pastizzi as shown in the video.
12. For the pea filling use some water to seal them better.
13. Place them on baking paper. Brush melted margarine and bake in a preheated 230°c oven for 25 minutes or until fully cooked.
