Anna Sultana's Qassatat tal-Pizelli, Small Pies with Peas, Maltese Style

Yesterday I posted Ma's Qassatat ta I-Irkotta, small ricotta pies.

A friend e mailed and asked if there was anything similar for the lactose intolerant.

No problem.

Qassatat ta I-Irkotta can easily be prepared as Qassatat tal-Pizelli.

A Qassatat with a peas filling.

Great for the lactose intolerant and vegetarians in the crowd.

And everybody else.

                        

                        Qassatat tal-Piżelli 

grease a cookie pan         

preheat oven to 375º        

bake 45 minutes, until golden brown

FILLING

Fry in oil or butter

1 large onion, chopped

Add

400 g cooked peas (or canned, drained)

salt and pepper to taste

Mix well

Let cool

====

DOUGH

In a large mixer bowl, mix

400 g flour

1 teaspoon baking powder

pinch of salt

Rub in

200 g margarine

Add 

water

enough to form a soft dough

----

Roll out the dough, and cut using a round 18 cm cutter

Place some of the filling in the center of each circle

Brush the pastry ends with water

Gather the edges toward the center,

leaving it uncovered over the filling.

Bake 45 minutes 

As with the Qassatat ta I-Irkotta, you can use frozen puff pastry.

Qassatat ta I-Irkotta and Qassatat tal-Piżelli are good hot or cold.

Make both and give the folks a choice.