Tuesday, April 12, 2011

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

Fry in oil or butter
1 large onion, chopped
400 g cooked peas (or canned, drained)
salt and pepper to taste
Mix well
Let cool

In a large mixer bowl, mix
400 g flour
1 teaspoon baking powder
pinch of salt
Rub in
200 g margarine
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.

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