Pastizzi tal-Piżelli (Pea Pastizzi)
Classic Maltese flaky pastries filled with spiced mushy peas. Crisp, savoury, and a favourite from every pastizzeria.
Ingredients
- Pastry
- 500g plain flour
- 1 tsp salt
- 250-300ml cold water
- 200g margarine or butter, softened
- 2 tbsp vegetable oil, for stretching
- Filling
- 250g dried split peas, soaked overnight
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- Pinch chilli flakes (optional)
Instructions
- Cook the peas: Drain the soaked split peas and place in a saucepan with fresh water to cover. Simmer for 30-40 minutes until very soft, then drain well.
- Make the filling: Heat the olive oil in a pan and cook the onion for 5 minutes until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the cooked peas and mash roughly. Season with salt and pepper, then cool completely.
- Make the pastry: Mix the flour and salt, then add cold water gradually and knead until smooth and elastic. Rest for 20 minutes.
- Stretch and fatten the pastry: Oil the work surface, stretch the dough thinly, and spread with softened margarine or butter. Fold, rest, and repeat once or twice, then chill until firm.
- Shape and bake: Preheat the oven to 220°C (fan 200°C). Roll the pastry thinly, cut into squares or ovals, fill with the cooled pea mixture, and pinch into the traditional pastizzi shape. Bake for 20-25 minutes until crisp and deeply golden.
Pastizzi tal-Piżelli are the pea-filled version of Malta’s famous flaky pastries. The filling is soft, savoury, and gently spiced, giving a very different character from ricotta pastizzi while keeping the same crisp golden shell.
Serving Suggestions
- Serve hot from the oven
- Pair with tea, coffee, or a cold drink
- Eat as a snack, breakfast, or quick lunch
- Reheat in a hot oven to restore crispness
Traditional Notes & Tips
- The pea filling must be thick and cool before shaping
- Many pastizzeriji use a curry-scented pea filling
- Butter gives good flavour, while margarine gives a texture closer to bakery pastizzi
- If the filling is wet, cook it a few minutes longer to dry it out
- Pastizzi are best on the day they are baked