Making the Perfect Pastizzi - Maltese Food Pastizzi recipe

Today we have a crack at some Maltese Pastizzi! In my step by step video I will show you how to make your own authentic Maltese Pastizzi at home!
Pastizzi recipe
By Patrick Pace.
I suggest you read the entire recipe over a couple of times before attempting to think about the process and understand what we are doing. Its important to not over stretch the dough in the first stretch as although the final result will taste just fine you will lose those definitive flaky strips of a good Pastizz.
I find that with making Pastizzi it is best to have as many of the ingredients cold and cold benches in a cool room also help. In between steps keep dough in the fridge or a cool room. Sometimes its better to make the dough at night. If you don’t have time the dough can always stay in the fridge and move onto the next step. I find the more rested the dough is the better the results ( I sometimes leave it up to 2 days resting in fridge) . The final dough can be frozen and taken out and fully thawed before you need to use it.
This recipe will yield roughly 30 pastizzi maybe a few more.
In an electric stand mixer mix together the following ingredients (I leave the bowl for the electric mixer in the fridge to cool also prior say 30mins)
• 1kg plain flour
• 650 mls cold water
• 1tbs vegetable oil **** not essential
• 1 tsp salt**** not essential
• 300 - 400 grams margarine/butter mixture 80:20
1. Mix first 4 ingredients (medium speed but start slow in electric mixer) until it forms a dough and comes all together.
2. Put dough on bench (preferably a stone bench) and roll out as to about 1 metre in length and about 1 cm thick. Fold the dough back onto itself and roll out again. Do this 10 times over. This will help the dough get soft and elastic.
3. Cover dough with part of the Margarine/ Butter mixture about 80:20. You will need between 300g - 400 g of this mixture for entire recipe. Make sure its soft at room temperature. Cover in a plastic bag. Let it rest in fridge for 1 -2 hrs until the dough leaves a impression of your thumb.
4. Take the dough out from fridge and put on bench. Press the dough with your finger - it should leave an impression in the dough to indicate if the dough is well rested. If not keep resting.
5. Flatten the dough with both hands first. Make sure you have a long bench with a lot of bench space. Roll out the dough with rolling pin about 30 cm wide and 1 - 1.5m long. Should be about 4mm thick.
6. Get a few good handful of mixture of margarine + butter and cover the entire dough, be generous with this even over generous is better otherwise your final result will be too dry. You should get close to using the entire mixture.
7. This next step is what is creating those flaky strips of pastry in the pastizzi so focus on getting this right. Take one end of the dough stretch and pull and roll the pastry onto itself. Try to avoid breaking the dough and putting holes if possible just stretch enough to avoid this.
8. Keep stretching and pulling and rolling the dough in a zigzag fashion and until you have one big roll. Spread some more margarine + butter mixture over the roll. Cover with cling film and leave in the fridge overnight.
9. Take the dough out from fridge and let it sit for 10 - 15mins. Stretch the dough out into a long snake/sausage like dough about 1.5 m long. It needs to be about 4cm - 5cm thickness. This stretching process will once again stretch out those previous rolling stretches to help get those nice flaky pieces.
10. Cut dough into pieces of 5cm (for larger pastizzi) or 3cm (kids size) from smaller ones whatever you prefer you should get close to about 30 pieces. Look at dough it should look like a spiral of rings inside - these are the layers of dough developed to form the flaky pastry.
11. Dip thumb in some vegetable oil and get a piece of dough and put thumb in and hand on outside and start stretching out the dough - be careful not to press out the rings you have made its more a stretching and pulling technique to maintain the rings. Stretch enough about 10cm in width and about 3mm in thickness and then turn it inside out. Now by cupping dough in your hand on your thumb and index finger fill in the pastry with your desired filling. 1 - 1.5 teaspoon of filling is enough.
12. Get one end of the pastry and fold over filling and overlap the other end of the pastry over the other pastry. Line a baking tray with some baking paper. Put the pastizz on baking tray and stretch out into the form of the pastizz on the tray. Note cheese and peas shapes are slightly different. You will need to master this shaping technique over time.
13. Try lay the pastizzi in a diagonal fashion in tray slightly touching. Cook pasitizzi in a 230 -250 degrees oven for about 20 - 30 mins or to your desired finish. All ovens are slightly different, in my research the bakers cook these at 250 degrees.
Hope you all enjoy.
Keep sharing keep the TRADITION ALIVE.

[@mklgol]

I used to help my nunnu make pastizzi when I was a little kid. Now, in my 50’s, I’m one of the few left who can still make them. Such great memories. 🇲🇹

[@franzi6512]

Hi do you use this recipe from the video?

[@pinnaclehealthandwellness1248]

Close but a little different. Flour, salt, baking soda and water. Nothing was ever measured, just by touch.

[@Westerstar-cx9vd]

As a Maltese Australian it’s so nice to see other people making them

[@tioraytm]

Great job! I just want to clarify for your viewers that the 10 times rolling out the dough and folding is specifically for developing the gluten matrix in the dough. Resting overnight in the fridge will allow time for the gluten matrix to develop naturally and you will be able to perform less stretch and folds. I should also mention. NOT that I am an expert on Pastizzi dough but that the 65% hydration he is using in this recipe may be a little too wet. caveat being that Pace is correct in that flour is different depending on brand and location in the world. Many recipes use a low hydration as low as 40% so just experiment with your flour and see what works for you. And remember to always allow time for your dough to rest. Its ready when you can poke your finger into it and the hole stays. Its different for bread dough but that's another subject.

[@johnsaid4654]

Thankyou for taking the time to share your recipe and also the making the pastizzi, much appreciated

[@aussiereaper]

YES 🙌🏼 you bloody maltese Falcon 🦅 My nunnu was the Pastizzi Man here. I haven’t touched a pastizzi since he died 10 years ago. I use to watched him as a kid. You’re a legit legend my friend 🇲🇹

[@PaceCooksChannel]

Thanks enjoy - keep the tradition alive!

[@redbacktrekkers2986]

Thankyou so much for being so explanatory - I think of a question and within a minute you answer it in the video! Even the speed of the mixer, the consistency, just awesome videos. Have experimented a lot with pastizzi now - for pea - I now use can of English marrowfat peas with the onion, curry etc and bacon is a winner! - avail in international section of major supermarkets. Love the videos, they help with confidence and inspire us to cook thankyou! Hobz and Biga here I come! It took a while to get better, so important to practice. The temp of the room, the bench, dough resting, all variables that impact the end result. Thanks again Patrick.

[@PaceCooksChannel]

Welcome great to hear.

[@DoubleKetel]

great work. My siblings and I will be having a go of this on Saturday. Pastizzi for everyone FOREVER!!!!

[@PaceCooksChannel]

Forever and ever!

[@sandykmalta]

Hi I'm from Texas married into a maltese family here and your technique looks good going to try it!

[@hmarillejla7]

Hi I make pastizzi quite often. A tip I found helpful is to rest the dough first thing for about 30 mins. It rolls better.

[@PaceCooksChannel]

Thanks for the tip! Yes that helps!

[@Sampl11553]

malti top int

[@castlebellikon]

Omg, your pastizzi recipe looks divine. Really have to try it although it looks like a whole lot of work. Lived in Malta for 7 years as a kid and still often think about the Maltese bread and pastizzi. Thanks so much for your recipe.

[@PaceCooksChannel]

Hope you enjoy it!

[@mj24672]

For those who don’t have the strength in their arms to roll the dough 10 times, my mom only rolled and folded it three times. After placing in fridge overnight, she rolled the dough almost see-through thin and then rolled and stretched as she went along. Her Pastizzi were super flakey.

[@christophermack7244]

Thank you so much for this. I make them once a week for my partner and kids but I use the other method you describe of rolling out paper thin. Until today, I felt sort of intimidated by this method. You explain it well. I'm going to try this week.

[@PaceCooksChannel]

Wonderful!

[@tonyzammit1677]

Use strong bread flour and have the butter softened before spreading and roll pastry as thin as you can before rolling. I’ve been making them 40 years and cheap flour never works as good

[@monicatonna4087]

Great video! Thank you

[@kerrymifsud301]

Wow I really appreciate the pastizzi i eat now. Thats a lot of work but certainly keeping the tradition going. Good on you.

[@PaceCooksChannel]

They are time consuming but delicious! If your trade is making pastizzi they are made very quickly! I once saw a guy making them it was like he was in fast forwards!

[@patriciamarshall4884]

I love your videos. Your videos are the very best especially with you explaining how to make Biga. Thank you and please keep doing what you do.

[@PaceCooksChannel]

Thank you, I will

[@miriamrosewarne7847]

Yum made my mouth water. I remember when we used to visit our Maltese friends in Collingwood and Michael was a pastry cook. He would make fresh pastizzi for us to eat and they were to die for. I was born in Malta but when I visited as an adult I was disappointed to find a lot of the pastizzi when not authentic. Some were filled half with mashed potato. I found only bakery in all of Valetta that did authentic pastizzi. Now if I want them, I just buy Borgs from the freezer in Coles.

[@PaceCooksChannel]

Miriam you gotta make these! Nothing beats the homemade ones - I have seen some great results form viwers using this recipe - please give it a go and tell how it went!

[@johnsaid4654]

My apologies for what I am writing as I don't wish to offend anyone. But the ones you purchase from Coles in Australia are not worth purchasing and it is shameful that they think they represent one of our Nations food. (only my opinion).

[@YoBoyScar]

I use to help my grandma make these when I was a kid sadly she passed away in 2018 I havnt had one in a long time

[@jerrysmagic007]

love the bbq in the Australian kitchen. I really want to try to make pastizzi's, your video was well done and informative

[@antoinettefarrugia6820]

Looks very good I will try them for sure

[@PaceCooksChannel]

Hope you enjoy

[@motorcyclesplanet]

right cheers gonna try your way

[@PaceCooksChannel]

Have a go!

[@mareecamilleri3248]

Today made some ricotta pastizzi (thanks to Pace Cooks Channel). Although some improvement’s needed, I am very happy with the way they turned out considering it’s the first time. Pastry, taste and smell .. beautiful and so yummy!!!

[@PaceCooksChannel]

Well done - practice makes perfect!

[@mareecamilleri3248]

Pace Cooks Channel .. Patrick did my 2 pics of the pastizzi come through?

[@PaceCooksChannel]

@@mareecamilleri3248 Where did you post them try again or MSG me on FB page

[@mareecamilleri3248]

Pace Cooks Channel I posted these on Maltese Australian Cooking, Maltese Australian Home Cooking and thought I posted them here as well. Don’t know what happened! Pls feel free to post the ones I sent you here too

[@PaceCooksChannel]

@@mareecamilleri3248 Awesome!

[@joycecalleja3780]

Thankyou I am goingto trythem

[@percyeugenecartwrightjnr6297]

Prosit, Patrick.....a well-documented tutorial..........thank you very much.

[@PaceCooksChannel]

Good luck mate! Let me know how yours turn out!

[@percyeugenecartwrightjnr6297]

That is my better half's department I am afraid.....

[@miriamcricc]

Thanks Patrick for sharing your video the pastizzi look amazing. Must find some time and give it a go. 👍

[@PaceCooksChannel]

Welcome - let me know how they turn out.

[@standingbroom]

Very nicely done! The best video I have seen for Pastizzi 👏 I cant want to try to make them!

[@PaceCooksChannel]

Thanks! enjoy!! nothing beats homemade ones....

[@daniellecross1928]

Very similar to Tony Natale’s method but I was happy to find a few extra tips in here to help me refine mine. The close up shots are very helpful. I’m a bit envious of your long bench! I don’t have anything quite so long which makes it a bit trickier. I have one thing to dispute though - I never use storebought ricotta! I’d rather use store-bought pastry! I always use home made gbejniet. The best.......

[@PaceCooksChannel]

Thanks for the support and comments. There are not too many different ways to make pastizzi so there will be cross over with many other recipes for sure. I make my own ricotta also sometimes but for the sake of the video I had bought some ready. Pastizzi take bit of time as it is! Yes long bench is handy!!

[@PaceCooksChannel]

Hey Guys! Let me know what you think of the Pastizzi recipe! Love to see you post your results on our Pace Cooks Channel facebook page.

[@charlesfarley5293]

Thank you so much for your video- I brought the first dozen out of the oven this morning and they were delicious! Just like the ones I had in Malta. My Dad and Auntie used to smuggle dozens of frozen pastiizzi in their suitcases on flights from Toronto to Tampa. I've tried so many recipes and they were all spectacular failures. Your recipe and instructions were easy to follow and the result is wonderful pastizzi. Grazzi hafna. Isabella

[@djlpace]

Grazzi Hafna. Pastizzi in Toronto is getting expensive & the good old bakers retired. I always wanted to make my own.

[@mj24672]

Not that difficult.

[@jimtewa8096]

Hello from the USA, is Malta's Finest Pastries in Dundas still operating last I was there they made pretty good Pastizzi, almost as good as the ones in Malta.

[@djlpace]

@@jimtewa8096 Yes they are still open. They have better pastizzi than Malta Bake Shop right now.

[@elizabethjespersen4106]

I made these and they were delicious. Thank you!

[@PaceCooksChannel]

Thanks for the support! Please keep sharing with family and friends!

[@thebabynurse7161]

I wish I had counter space long enough to roll dough out that long! I love pastizzi!!!

[@PaceCooksChannel]

Yes I'm very lucky!

[@anthonycini5587]

Thank S for the video bro looks good bro 🍻🍻🍻

[@PaceCooksChannel]

No problem 👍

[@ritabellia4654]

thank you for the recipe

[@PaceCooksChannel]

Most welcome

[@Dabwilldoya]

Another Pace!!! My family spreads the dough paper thin do you find the results to be similar when not going as thin

[@PaceCooksChannel]

I find if you you do not stretch out initially when you make a big roll - its still works if you stretch out the rolls long enough in the last step as effectively that is stretching out the dough as well.

[@Meelany261095]

I used to live in Malta, in Swieqi. It was a dream to always buy pastizzi. I haven't had one in 10 years 😢 my heart cries for this pastry. I'll give it a try but I find it difficult to recreate the same taste

[@joycecalleja3780]

Thankyou so much we wish that you sell them in Adelede

[@susanhill8332]

Hi, we live in Bulgaria now. Have you tried their 'bannitsers' no where near as nice as maltese 'cheese cakes' but the first time we tried bannisters it reminded us of Malta!

[@PaceCooksChannel]

I have not tried them no.

[@theresasmith650]

I cannot thank you enough for this recipe and tutorial. I have a question: is it ok to use cling film for both of the “resting in fridge” processes? I noticed you use a plastic bag for the first rest and then cling film for the 2nd rest after the dough is rolled out.

[@PaceCooksChannel]

Yes you can! I find the plastic bag easier to remove.

[@kirstybartolo3694]

is it your profession doing pastizzi? 😯 watching it at nearly 3am and im getting really hungry!!! pitty we're in quarantine 😭

[@rosemaryt9375]

Can you please tell me why when I'm cupping the pastry to fill that the pastry layers split apart?

[@x4ssraelx]

Hey could you make a video on qassatat? I had this when i was in Mdina and the ones with a pea filling from is-serkin were super delicous! i would love to be able to make them myself.

[@PaceCooksChannel]

I will see what I can do.

[@x4ssraelx]

@@PaceCooksChannel so what can you do? i need the recipe, i have some serious cravings!

[@lottatroublemaker6130]

@@x4ssraelx ☺️👏👏👏👍💚🌱🍀✅

[@mj24672]

I make qassatat. Much simpler than pastizzi. Just flour, salt, shortening or lard and cold water. You can use as much lard as how flakey you want them. For 3 cups of flour, I would use about 1/3 cup shortening or lard. Just add enough water to bind. Shouldn’t be wet. Knead a few times. Make balls of dough the size of golf balls, roll dough in form of a disc, add any filling you want, seal and bake 350-375 degrees F. The peas filling is just onion, peas, corned beef, salt, pepper, curry to taste, a bit of water, simmer about 1/2 hr. Cool.

[@erinrutter6971]

So bad for you. But so so good. Wish I had the room in my apartment for a standmixer and all the stretching!

[@PaceCooksChannel]

Time for a renovation!

[@erinrutter6971]

@@PaceCooksChannel I wish! 23 year old furloughed renter in London 😄 attempting Ħobż Tal-Malti tomorrow though! Got the starter on the go right now

[@PaceCooksChannel]

@@erinrutter6971 good luck! Many many years ago I lived in a town called Royston in the UK

[@lottatroublemaker6130]

@@PaceCooksChannel - If there’s no room, there’s no room - a renovation doesn’t help for that! I think parting the dough in shorter pieces before stretching could be more helpful than a renovation... Most kitchen counters are quite deep, so you could probably stretch at least 4-5 pieces, one outside the other, then you wouldn’t need a long counter... Just saying... ☺️

[@mj24672]

You don’t need a mixer. Mix by hand. It works.

[@annamamo3645]

So how do you make the pea mixture for filling? I would like to make them with freshly harvested peas.

[@KnivingDispodia]

I grew up in Malta and from what I remember the most traditional mushy peas call for dried split peas.

[@annamamo3645]

@@KnivingDispodia Yes that is so. Though I made it with fresh peas. The taste was out of this world :D

[@PaceCooksChannel]

I usually try find tinned English peas, saute with garlic onions and add tin of peas with some stock sprinkled with some curry say 1 teaspoon - mash all together and I add an anchovy or two for extra kick.

[@mj24672]

@@PaceCooksChannel your way is how I remember them in Malta. However, I use onion, canned corned beef, frozen peas, S & P and curry powder. I sauté onions, then add remaining ingredients and simmer for a half hour. Cool and place in food processor for two seconds. Comes out perfect.

[@AussiePocky]

I now live in Japan, so it’s impossible to get Pastizzi or ANY quality Maltese food. After watching this I don’t feel as intimidated to try making them myself. But, being Japan, kitchen benches are pretty small so I’m not going to be able to get a large enough mixer. Would it be ok to mix the dough solely by hand? Or do you HAVE to have a mixer?

[@PaceCooksChannel]

You can definitely do by hand. Mix all ingredients with a fork and cover and commence the folding intervals. this is how I started - but found the mixer developed better gluten of course!

[@AussiePocky]

Pace Cooks Channel Thanks so much for your reply! I shall give it a go!

[@andflowers6590]

Hey there! I've been trying to perfect this pastizzi recipe at home and i am having soooooo much trouble with achieving the flaky pastry. Mine seem to keep coming out similar to Qassatat pastry everytime! I've been trying a few different recipes with no success and i don't know where i'm going wrong. HELP

[@PaceCooksChannel]

You can do it! I suggest to make sure you are adding enough butter/lard or margarine

[@mj24672]

Resting the dough is important and so is stretching the dough as you pull towards you.

[@michellemifsud2097]

Please detail the exact ingredients and quantities of the ricotta filling. Also, mine was very runny. 425g ricotta, 2 eggs. how do i thicken it up into a paste like yours?

[@PaceCooksChannel]

Yes, sure - I use 500g and 1 egg. Salt and pepper. I keep it simple.

[@mj24672]

Might I suggest placing the ricotta in a colander over a bowl for one or two days in the fridge. So much liquid will come out. It works for me.

[@mj24672]

You can also add a teaspoon of semolina after draining ricotta overnight.

[@DoubleKetel]

Can you please detail the ricotta mixture recipe - ingredients and amounts? Mine is very runny. Any ideas on how to thicken it up? I used 425 g (15oz) ricotta and two eggs. Thank you!

[@PaceCooksChannel]

Yes, sure - I use 500g and 1 egg. Salt and pepper. I keep it simple.

[@EnglishmaninMalta]

This is a lot of work !! Hey always wondered how it would come out with frozen puff pastry?

[@PaceCooksChannel]

Lot of work if you want the authentic taste. Not the same with puff pastry - sorry no shortcuts on this one!

[@lottatroublemaker6130]

I wondered if you could get some store bought pizza dough, then apply margarine all over it, fold it up and roll it out again. Maybe do this a couple of times and put it in the fridge to rest and cool... I have been using it, both ordinary wheat dough and a whole wheat and spelt dough, to make small hand pies with different fillings. When it is ready, I have brushed it with oil and used the brush to «massage» the oil in with circular motions. I have baked them in my airfryer at 160˚C for 11 minutes and they always turn out golden brown with lots of small blisters and soooo darn delicious! My favorite is spinach and cheese, but I have even made an apple filled one (apple sauce with cinnamon, thickened with corn starch), only on that one I have added a little cinnamon sugar on the outside after applying the oil. 😊

[@azraazra5879]

Abone oldum şimdi kanalınıza patizzi tarifi için teşekkürler

[@PaceCooksChannel]

Thanks for the support - Most welcome!

[@azraazra5879]

@@PaceCooksChannel Türkiye den saygılar

[@PaceCooksChannel]

@@azraazra5879 DAHA FAZLA ABONE OLMADIĞIMIZ HABERLERİ YAYIN

[@alternativesidewalk1765]

my goat

[@1962robbo]

Anyone any idea how many calories in a pastizzi

[@DoubleKetel]

Hello - hope you are well. I want my dough to be more stretchy and I want to be able roll it thinner and pull it even thinner, but my dough is a bit thick and will rip before stretching. Any repair techniques? Ideas?

[@NoHandle2000]

Make sure you refrigerate it, that helps it relax and not break. Also don’t knead it too much

[@mj24672]

@@NoHandle2000I agree. Resting the dough is most important.

[@rosieh1689]

I'm watching with the volume down, as I'm trying to put my little one to 😴 lol why doesn't the dough stick to the surface? I'm dying to make these for my father xx

[@joeattard4819]

Love how passionate you are with your Maltese cooking but why are you mixing two different methods of making pastizzi pastry. You either do the roll and fold which is the French way of making flaky pastry or the traditional Maltese way of roll and stretch method. If I had to make pastitzzi your way I wouldn't bother. As one comment below stated it's a lot of work. Professional pastizzi bakers use the roll and stretch method. Once your dough is made and rested for a short time just go straight to the roll it out long and wide then butter it all over and start your rolling and stretching to make your long thick sausage to bag and place in the fridge overnight. If you like you can make the pastizzi after a couple of hours in the fridge if time is an issue. I was taught by my mates who were taught by and worked with their late father George Zammit who made pastizzi for the Adelaide Australia Maltese community. I've never seen anyone mix both methods and looks like a lot of extra work for nothing. Georges pastizzi were always flaky and delicious with that lovely crunch when cooked well. Try it this way and let us all know how you found them. Lot's of people would look at the work that goes into just making the pastry your way and be turned off making them. Cooking should always be made as simple as possible. At the end of the day If they taste great as I'm sure your pastizzi are is what matters. I can see you love your Maltese cooking.

[@sandymaiolo3652]

Why do pastizzi end up in a pool of lard when they get baked?

[@mj24672]

Mine never do. I noticed that the ones I had in Malta were very greasy. Try placing them in the fridge for 20 minutes after assembling them, then bake.

[@ktom4536]

Now i know why my nanna had strong arms 😅

[@swedishmetalbear]

Unless there is a layer of fat inbetween all those layers when you turn and fold.. You aren't getting any layering effect whatsoever. .You are only working the gluten in the dough and making the dough tougher.

[@philpryce5656]

Every other recipe for pastizzi I've seen, they rubbed the margarine over the dough before folding it over.

[@michaelcassar1086]

hi good try , if this is your PERFECT pastizzi , what you call mine then

[@emanuelfarrugia342]

it’s a joke