Qassatat tal-Piżelli
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Cold butter, cubed — 1/2 cup (115 g / 4 oz)
- Cold water — 1/2 cup (120 ml / 4 fl oz)
- Of salt — pinch
- Cooked peas, mashed — 1.5 cups (225 g / 8 oz)
- Small onion, finely chopped — 1
- Ground turmeric — 1/2 tsp
- Egg, for glazing — 1
- Salt and pepper — to taste
Method
- Rub the cold butter into the flour and salt until it resembles coarse breadcrumbs, then add cold water gradually to form a firm dough.
- Wrap and rest the dough in the refrigerator for 30 minutes.
- Sauté the onion until soft, then mix with the mashed peas and turmeric, seasoning with salt and pepper.
- Preheat the oven to 200°C (400°F).
- Roll out the dough and cut into circles about 10 cm (4 in) across.
- Place a spoonful of pea filling in the centre of each circle, then fold up the edges partway to create an open, pleated parcel.
- Brush the pastry edges with beaten egg and bake for 20–25 minutes until golden.
Introduction: Open-topped pastries filled with a spiced pea and onion mixture, a savoury street-side favourite sold alongside their ricotta cousins.
Cultural Background: The pea-filled qassata is the savoury counterpart to the sweeter ricotta version, both sold from the same market stalls and bakeries, and together representing the everyday variety of Maltese street pastry culture.
Tips: Mash the peas to a coarse, not completely smooth, texture for the best traditional bite. Keep the pastry cold before rolling for the flakiest results.
Variations: Add a pinch of curry powder to the pea filling for extra depth, a popular home variation. Combine with a little grated cheese in the filling for a richer version.
Storage: Store cooled qassatat in an airtight container at room temperature for up to 1 day, or refrigerate for 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 8–10 minutes until warmed through and crisp again.
Nutrition: Per serving (approx., 2 pieces): 280 kcal, 7 g protein, 15 g fat, 30 g carbohydrate.
FAQs:
Q: Can frozen peas be used?
A: Yes, cook briefly until tender before mashing.
Q: Are these vegan?
A: The pastry contains butter, but a plant-based butter substitute can make this
- Plain flour — 2 cups (250 g / 9 oz)
- Cold butter, cubed — 1/2 cup (115 g / 4 oz)
- Cold water — 1/2 cup (120 ml / 4 fl oz)
- Of salt — pinch
- Cooked peas, mashed — 1.5 cups (225 g / 8 oz)
- Small onion, finely chopped — 1
- Ground turmeric — 1/2 tsp
- Egg, for glazing — 1
- Salt and pepper — to taste
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