Pastizzi start to finish

[@ichibansweetboy]

Thank you for this from Canada. Usually we buy these frozen, but you are giving me hope that I can do these myself!

[@scribblygumskangaroorescue9124]

definitely worth trying yourself. It is a bit of a long process, particularly the first time, though once you get the hang of it, it is worth it

[@charlesaquilina931]

Well explained, I love making them in both ricotta and pea.

[@scribblygumskangaroorescue9124]

Yes, I like both as well, though ricotta is my favourite

[@zuioachtundneunzig1954]

Nice. I just went to Malta and fell in love with Pastizzi. Very nice and easy to follow video. Thanks

[@scribblygumskangaroorescue9124]

thank you for the nice comment

[@alaala9525]

بوريك لديد

[@sunnybraetoytoy3797]

Wow thank you for sharing this idea, I will try to do this kind of Dough making. God bless 😊

[@mkg5873]

Thank you for a very clear informative video, will try it!

[@eugeniomifsud6741]

Well done from canada

[@scribblygumskangaroorescue9124]

thank you

[@hitoshyro6541]

Very nice

[@teonggoh9710]

Very good sir👏 I enjoyed that immensely

[@scribblygumskangaroorescue9124]

thank you for the comment, let us know if you try them out :)

[@مالكبنعياد]

Thank you very much I like this I never forget this food I eat it before 20 years ago thank you

[@Darchala]

thank you for your comment, glad it brought back good memories

[@ArcOfTheCovenant]

I would put fewwer in the oven at a time. Youll have much better control over the final outcome and can also adjust a bit each batch in the oven. Great video though! Im totally trying to make these ❤

[@DImitraCeres530]

Amazing !! Thank you for sharing ..

[@lachattenoir]

Thank you so so much for your video!!

[@Darchala]

your welcome I hope it helps you make some for yourself

[@jofrost1343]

Thanks for your reply. Mum and I are going to try making them today. Yours is the best video. Mum is 90 came to help me for a few days as I am not well. So we're cooking Maltese. Bragioli yesterday, today pastizzi. Can I freeze half the dough?

[@scribblygumskangaroorescue9124]

Yes, freezing it is no problem, just make sure to butter the outside and wrap it well. And thaw it properly when you are using it

[@ButterNutterz]

Is margarine a must or can you use butter instead?

[@scribblygumskangaroorescue9124]

you need either margarine with lard or the margarine I use which already has the lard in it, butter on its own will not make them as flaky and they will tend to be a bit tough

[@corinabartha5878]

What about using butter instead of margarine? I don't use it at all

[@Darchala]

If you use butter they will come out a bit tough and not flaky and will not be like an authentic passtizzi

[@alep_bet]

@@Darchala that's not true; there's no reason why butter won't give you that effect ; it's literally the basic ingredient in flaky puff pastry and croissant dough recipes.

[@alep_bet]

butter is fine and so is lard

[@carmelpule8493]

Not bad, not a bad try. As an old Maltese man who saw pastizzi being made locally for 84 years I would advise that the shape could be neater. In Malta we have many type of boats and this " boat style", chosen by this gentleman is not a " Maltese boat" like a "local bimbu" which is a wide boat with two pointed ends. The shape here is more like a narrow Indonesian "Proa" of a Canadian "Indian Canoe" which is narrower, The cooking needed a few more minutes as the colour is not right. Note that in the old days, steel swords were made in layers as this gentleman made the dough, I call it the " binary method" and I often use it to teach binary numbers hence 0 1, 2, 4, 7. 16, 32, 64, 128, 256, 512, 1024. The blacksmith used to heat the block of steel and fold it and hammer it down and this made a strong flexible steel which was not so brittle but hard enough, The layers in the sword were welded as there was no margarine to keep them apart and to separate the dough to make it very puffy. It was through making dough for our local Pastizzi that I learnt the binary numbers and made a career of electrical engineering while enjoyiung eating the local pastizzi. While in England I taught them how to make pastizzi and the people from Cornwall Par taught me how to make Cornish Pasties................it was a fair exchange of cultures I suppose , Thank you for appreciating our local history! In Malta we are fast loosing our traditional culture to tourism, let us hope that we do not lose our pastizzi

[@CanukSteve]

Thanks Carmel for the story.

[@highphysics3617]

Wow! Very interesting,and,lovely presentation. Hold onto Maltese history. I do my part with my 17 year Maltese partner. We do pastizzi with peas for a change,occasionally,but,Ricotta is always numer one!

[@RoryMicallef-h9d]

How are you making the stuffing, just ricotta?

[@Darchala]

there is a link at the end of the video to another quick video showing how I make the ricotta filling, it is basically ricotta, eggs, salt and pepper. The important thing is not to use the smooth ricotta, this video shows the one I use kzbin.info/www/bejne/jYOuqHlma6l-a9U

[@RoryMicallef-h9d]

@@Darchala thank you very much

[@ArcOfTheCovenant]

Can you make with butter instead of fairy margarine

[@Darchala]

they do not come out as flaky if you use butter. The margarine I use has some lard in it to make the pastry flaky. You could use a mixture of butter with lard

[@ucrainadascoprireecucinait4187]

Che meraviglia 👍👍👍

[@scribblygumskangaroorescue9124]

thank you :)

[@ianwood3000]

Can I use oil instead of margarine?

[@presidentoxford]

NO. Not oil, not butter, it has to be margarine. You're obviously new to baking to ask such a question.

[@alep_bet]

you can definitely try butter or lard; should get flakiness; not tried oil but it should work as well as that's what is used for chinese scallion pancakes and they are very flakey as well -- don't listen to the other commenter; they seem to be talking out of a very inflated ass judging from their other comments

[@Darchala]

@@alep_bet yet you are talking about something that is not this. butter on its own will not work as well, oil will not work either, they both make a very tough dough. Butter with lard will work as does margarine with lard in it, straight vegetable margarine does not work as well either. Basically you need a shortening component in what ever you use.

[@Kitty58782]

Can I use my hand mixer?

[@scribblygumskangaroorescue9124]

it might be hard for it to mix the dough, you can mix it by hand though. the traditional way was to mix by hand. Just put the flour on the bench and make a well in the middle then draw the flour in from the sides to combine it, then knead it by hand.

[@carmendoyle9786]

I use mine

[@tonyborg4510]

How long in oven?

[@scribblygumskangaroorescue9124]

it depends on how hot the oven is, they need a hot over to cook nice, I set my over 200C, maybe 20-30 minutes

[@BlueJazzBoyNZ]

Great cookery team

[@scribblygumskangaroorescue9124]

thank you

[@jofrost1343]

How many pastizzi did you make only 12?

[@scribblygumskangaroorescue9124]

No, that pastry mix made 2-3 dozen, mine are a bit larger than the ones you buy. If I made them like the commercial ones, then I think you would get 4 dozen or more. If you look at 26:32 time on the video, you will see I have more than half of the pastry left after making the first dozen

[@basslineguy5215]

What about the chicken one? I can't find anywhere the recipe with the chicken filling. Is it a secret?

[@scribblygumskangaroorescue9124]

they traditionally do not have chicken filling

[@presidentoxford]

Hmm. Yr heart's in the right place however this looks like Take 1 on yr first attempt.

[@scribblygumskangaroorescue9124]

sorry I can't find your video on making pastizzi?

[@Darchala]

Yes, it is good to be able to get it done in one take on the first attempt, isn't it.

[@presidentoxford]

@@Darchala Yep. Done it over.

[@emanuelfarrugia342]

Why every video I see of making pastizzi they go very fast while they doing the pastizzi 👎👎👎👎

[@ichibansweetboy]

Probably because they don't expect someone to watch a 2 hour pastizzi video...

[@isidorobrincat6147]

you have no idea how to make pastizzi when i made them for the first time i made them better.I am a master iof pastizzi with 38 years expeirence.

[@scribblygumskangaroorescue9124]

Oh Great, please show us your video demonstrating how you make pastizzi and the tricks you have learned in your 38 years making them, I am sure we can all learn from your mastery of pastizzi making

[@BlueJazzBoyNZ]

@@scribblygumskangaroorescue9124 And we are all still waiting for Isidoro to show his magic ... Bueller Bueller ...?

[@benvella1728]

@@scribblygumskangaroorescue9124 he very well might be able to make them better, as a local, they turned out looking similar to the proper ones, but not quite the same. There's a video by a local chef that demonstrates his recipe and they turned out exactly like the local makers, but it's in involved recipe. If they taste good, and it works for you no need to change anything tho

[@NoHandle2000]

@@benvella1728 can you link to that video.. I tried making them they are much harder than I thought

[@sandykmalta]

😡Where's your video Master Bragger!

[@danbig69]

sorry mate but from a Maltese man who loves pastizzi, you need a lot more practice

[@scribblygumskangaroorescue9124]

thanks for the comment, absolutely, that is the point of this video, to show the basics, I am definitely not an expert. It is a lot of work and requires a lot of expertise to get them perfect. However, once you have the basics down, it is, as you say, just a matter of practice makes perfect. Thanks again for your encouraging comment, I appreciate your support

[@RoryMicallef-h9d]

Show us how you make yours please we want to see