Qassatat tal-Piżelli (Pea Cakes)
Traditional Maltese open savoury pastries filled with spiced mushy peas. Hearty, inexpensive, and perfect warm from the bakery.
Ingredients
- Pastry
- 400g plain flour
- 200g cold butter or margarine
- 1/2 tsp salt
- 120ml cold water (approx.)
- Filling
- 250g dried split peas, soaked overnight
- 1 tbsp olive oil
- 1 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
- Make the pastry: Rub the cold butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap and chill for 30 minutes.
- Cook the peas: Drain the soaked peas and simmer in fresh water for 30-40 minutes until very soft. Drain well.
- Make the filling: Heat the olive oil and cook the onion until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the peas and mash to a thick paste. Season well and cool completely.
- Shape the qassatat: Preheat the oven to 180°C (fan 170°C). Roll the pastry to 3-4mm thickness and cut into 10-12cm circles. Add a spoonful of pea filling to each circle and pleat the edges inward, leaving the centre open.
- Bake: Place on a lined tray and bake for 25-30 minutes until golden. Serve warm or at room temperature.
Qassatat tal-Piżelli are Maltese open savoury pastries filled with spiced mushy peas. They are a bakery staple, closely related to pastizzi but made with a sturdier pastry and a distinctive open top.
Serving Suggestions
- Serve warm as a snack or light lunch
- Pair with tea, coffee, or a cold drink
- Add a simple salad for a fuller meal
- Reheat in a low oven until crisp
Traditional Notes & Tips
- The filling should be thick, not loose
- The open centre is part of the classic qassatat shape
- Split peas are more traditional than fresh peas
- Curry powder is common in bakery-style pea fillings
- Let the filling cool fully before shaping