# Qassatat: Maltese Pastries, Fillings and How to Shape Them

Source: https://www.malteserecipes.com/qassatat/

What are qassatat? Compare Maltese ricotta, pea, and anchovy pastries, learn how they differ from pastizzi, and choose a recipe with shaping advice.





**Qassatat are small Maltese pies with pastry gathered around a filling and an opening at the top.** One is a *qassata*; *qassatat* is the plural. Our recipes use shortcrust pastry and offer three fillings: ricotta, peas, and anchovies with tomato.

Ready to bake? Start with [ricotta qassatat](/recipes/qassatat-tal-irkotta/) for a filling that needs no cooking before assembly, or compare the options below. For a wider selection of bakery snacks, see [Maltese street food](/collections/maltese-street-food/).

## Qassatat vs Pastizzi

The easiest distinction is the pastry. A qassata has a substantial shell folded into upright pleats; a pastizz has layers of flaky pastry. Both can contain ricotta or peas, so the filling alone does not tell you which you are eating.

| What to compare | Qassatat in our recipes | Pastizzi in our recipes |
| --- | --- | --- |
| Pastry | Shortcrust, rubbed together and chilled | Flaky pastry worked and folded for layers |
| Shape | Round base, gathered sides, open centre | Elongated shape with pinched ends |
| Filling choices | Ricotta, peas, or anchovies with tomato | Ricotta or peas |
| Main handling task | Keep the shell upright and the filling contained | Preserve the pastry layers while shaping |

For a useful side-by-side bake, compare [pea qassatat](/recipes/qassatat-tal-pizelli/) with [pea pastizzi](/recipes/pastizzi-tal-pizelli/). Make each recipe's pastry as directed: switching doughs changes the finished snack.

## Which Filling Should I Choose?

### Ricotta: qassatat tal-irkotta

Our [ricotta qassatat recipe](/recipes/qassatat-tal-irkotta/) has a mild cheese filling seasoned with black pepper. Drain the ricotta before weighing it so the mixture stays inside the pastry. This version contains dairy and egg; it is savoury, with no sugar added.

Ricotta fillings vary between cooks. [Georgina's account at Tal-Forn](https://www.tal-forn.com/2013/02/ricotta-qassatat/) describes additions such as onions, broad beans, and raisins. Our recipe keeps the filling plain so you can concentrate on the pastry and pleats first.

### Peas: qassatat tal-piżelli

The [pea version](/recipes/qassatat-tal-pizelli/) uses dried split peas with onion and spices. Allow for soaking and cooking, then cool the filling before shaping. The mixture should be thick enough to mound on the dough; a spoonful of peas in cooking liquid will make assembly difficult.

For a vegan batch, follow the recipe's dairy-free pastry option and check every ingredient you use. A pea filling does not establish what fat a bakery puts in its pastry.

### Anchovies: qassatat tal-inċova

Our [anchovy qassatat](/recipes/qassatat-tal-incova/) combine fish with tomato, olives, and capers. Cook down the tomato mixture and let it cool. Taste before adding salt because the anchovies and other preserved ingredients already contribute plenty.

For a mixed tray, keep these separate from the ricotta and pea pies and label the fillings when serving.

## How to Shape Qassatat

Use your chosen recipe for dough quantities, thickness, and portion size. The shaping sequence is the same for these three versions:

1. Roll a portion into an even circle. Keep the centre intact; a thin patch underneath the filling is difficult to repair later.
2. Put a compact mound of filling in the middle, leaving a wide clean border.
3. Lift a short section of the edge against the filling. Fold the next section slightly over it and press the overlap together.
4. Turn the pastry and repeat around the circle. Support the filling with one hand as you gather the sides with the other.
5. Press the final overlap against the first. Leave a small opening at the top and transfer the pie with a flat spatula.

Shape one before filling the remaining circles. If its sides will not reach around the filling, remove a little filling rather than stretching the dough until it tears.

## Why Do Qassatat Open or Leak?

**Soft pastry:** if the dough becomes sticky or the sides slump, chill it briefly before continuing. Extra flour on the worktop will not cool the butter.

**Wet filling:** drain cheese and reduce cooked fillings before assembly. Keep the border free of filling so the overlapping pastry can stick together.

**Overfilling:** the centre is meant to remain open, but the sides still need to hold the mound. Filling that rises well above the pastry is harder to contain.

**Pale bases:** check the underside as well as the tops when assessing the bake. Let the oven fully preheat and leave space between the pies.

## Serving a Small Pastry Selection

Choose one filling for a first batch. Once comfortable with the shaping, plan a mixed selection using the yields in each recipe rather than preparing three full batches unintentionally. Serve with a tomato salad or add [Bigilla](/recipes/bigilla/) and bread to make a larger spread.

For a family-sized cheese pie instead of individual portions, try [Torta tal-Irkotta](/recipes/torta-tal-irkotta/). For more dough projects, browse [Maltese baking and pastry](/collections/maltese-baking-and-pastry/).