# Qassatat tal-Piżelli (Maltese Pea Pies) Source: https://www.malteserecipes.com/recipes/qassatat-tal-pizelli/ Make traditional Maltese qassatat with shortcrust pastry and a warmly spiced split-pea filling. A bakery-style recipe for 8–10 savoury pies. Prep time: 25 minutes (plus soaking and chilling time) Cook time: 45 minutes Servings: 8-10 qassatat Tags: pastry, peas, maltese-classic, savoury, snack, vegan, traditional ## Ingredients Measures: **1 tbsp = 15ml; 1 tsp = 5ml.** For local ingredient names and substitutions, see our [guide to Maltese ingredients abroad](/maltese-ingredients-abroad/). - **Pastry** - 400g plain flour (all-purpose 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 1. **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. 2. **Cook the peas**: Drain the soaked peas and simmer in fresh water for 30-40 minutes until very soft. Drain well. 3. **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. 4. **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. 5. **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. ## Ingredient Substitutions Outside Malta Use dried split peas rather than fresh or frozen garden peas for the filling as written. Store-bought unsweetened shortcrust pastry is a practical shortcut; puff pastry gives a different shell. Curry powder blends vary, so choose one whose heat level suits you. These are savoury pea pies, despite sometimes being called pea cakes. ## Serving Suggestions For help with pleating and choosing fillings, read the [qassatat guide](/qassatat/). - 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 ## Qassatat in the bakery repertoire Qassatat are not just another name for pastizzi. Camilleri describes them as larger, bag-shaped pastries with fillings including peas or ricotta. See [Maltese Folklore, printed pages 197–198](https://ktieb.org.mt/app/uploads/2025/03/Maltese-Folklore_extract_compressed.pdf#page=69). In this recipe, the shortcrust shell is folded around a thick pea filling with an open centre. Serve them as individual snacks or with salad for lunch; their shape and pastry distinguish them from the flaky pea pastizzi linked below. ## Explore the collections - [30 traditional Maltese dishes](https://www.malteserecipes.com/collections/traditional-maltese-recipes/) - [Maltese baking and pastry](https://www.malteserecipes.com/collections/maltese-baking-and-pastry/) - [Maltese festa and celebration food](https://www.malteserecipes.com/collections/maltese-festa-and-celebration-food/) - [Maltese Easter food](https://www.malteserecipes.com/collections/maltese-easter-food/) - [Maltese street food](https://www.malteserecipes.com/collections/maltese-street-food/) ## Serve with or cook next - [Qassatat tal-Irkotta (Maltese Ricotta Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-irkotta/): Try a mild ricotta filling in the same open pastry shape. - [Pastizzi tal-Piżelli (Maltese Pea Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-pizelli/): Compare the pea filling in a flaky pastizzi shell. - [Qassatat tal-Inċova (Anchovy Pies)](https://www.malteserecipes.com/recipes/qassatat-tal-incova/): Try an anchovy filling in another open savoury pastry. - [Pastizzi tal-Irkotta (Maltese Ricotta Pastries)](https://www.malteserecipes.com/recipes/pastizzi-tal-irkotta/): Add ricotta pastizzi to a mixed savoury pastry platter.