A pastizzi is a traditional savoury pastry from Malta. Pastizzi usually have a filling either of ricotta or curried peas however here we’ve used a spiced lamb mince . Pastizzi are a popular and well-known traditional Maltese food using a pastry much like the Greek filo pastry. We’ve used our gluten-free fillo recipe to create a tasty gluten-free snack.
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Ingredients
Method
1.Preheat oven to 220°C/425°F. Line an oven tray with baking paper.
2.Heat the oil in a large frying pan over high heat; cook the onion, garlic, ginger and spices for 5 minutes or until onion is soft. Add lamb; cook, stirring, for 5 minutes or until lamb is cooked through. Add yoghurt; cook, stirring, for 2 minutes or until thickened. Stir in pine nuts, parsley and lemon rind.
3.Using a quarter of the gluten-free fillo pastry, roll pastry out on a large floured piece of baking paper using a well-floured rolling pin until dough is about 1mm thick. Cut into 18 x 10cm (4in) rounds, re-rolling pastry scraps as necessary. Place a heaped teaspoon of mince mixture on each round; brush edges with egg yolk lightly beaten with milk. Pin and twist the edges together. Place on lined tray; brush with a little more egg mixture.
4.Bake pastizzis for 20 minutes or until crisp and golden.
You can… make a spinach and ricotta version of this recipe. cook off onion and garlic as per the recipe. Add 2 cups baby spinach; cook until wilted. Cool. Combine with 250g (80z) firm ricotta.
Note
