Go Back

Pastizzi

Print Recipe Pin Recipe
Course breakfast, snack
Servings 15 pieces

Ingredients
  

For the dough:

  • 450 g flour
  • 220 g margarine at room temperature
  • 60 g margarine at room temperature
  • 220 ml water
  • 1/2 tsp. salt

For the pea filling:

  • 200 g green peas (fresh or frozen)
  • 1/2 onion
  • 1 garlic cloves
  • 2 tbsp. olive oil
  • 1/4 tsp. pimento
  • 1 tsp. Tomato paste
  • salt
  • pepper

For the ricotta filling:

  • 250 g Ricotta
  • 10 g butter
  • 25 g semolina
  • 1/2 egg
  • salt
  • pepper

Instructions
 

For the dough:

  • To make the dough, mix margarine and lard and set aside.
  • Mix flour, salt and water in a bowl.
  • Knead and form a smooth dough.
  • Form the dough ball into a rectangle (lengthways) with your hands. Roll over it several times with the rolling pin until the dough is approx. 2 cm thick.
  • Roll the rectangle in, then turn it 90 degrees so that it lies lengthwise.
  • Repeat the process of rolling out, rolling up and twisting 8-10 times. This creates an elastic, firm dough.
  • Form the dough into a ball and spread it with a quarter of the margarine-lard mixture (with your hands).
  • Place the dough in a freezer bag and chill for about 1 hour.
  • Take the dough out of the fridge. It should no longer spring back when touched.
  • Using your hands, press the dough into a rectangle, this time across. One hand lies in the middle of the dough while the other hand stretches and pulls the dough longer on one side.
  • Switch hands and extend the dough to the other side. Pull until the dough is about 50cm long and 15cm wide.
  • Now roll out the dough to 70cm long and 20cm wide.
  • Spread the margarine-lard mixture over the dough, but reserve a quarter of it.
  • Roll carefully from the narrow side. At the same time, carefully pull back the dough and make it thinner. Pull carefully to avoid tearing the dough and roll tightly to avoid air bubbles.
  • The roll may end up being thinner and the middle thicker.
  • If this is the case, fold or push in the ends so that the roll has a similar diameter throughout.
  • Spread with the remaining margarine and lard mixture.
  • Wrap with cling film and chill overnight.

For the pea filling (make on the first day):

  • Blanch peas. To do this, cook in salted water for about 2 minutes until al dente, then rinse in ice water and set aside.
  • Peel the onion and garlic, chop finely and sauté in hot oil.
  • Stir in pimento, add tomato paste and peas. Add a few splashes of water to help the peas cook better.
  • Season with salt and pepper, puree, place in a bowl and chill.

For the ricotta filling (make on the first day):

  • Bring 150 ml water and butter to boil.
  • Stir in semolina and turn off the stove.
  • In a mixing bowl, whisk the egg with salt and pepper, then stir in the ricotta. Stir into the semolina mixture and place in the refrigerator.

For completion (the following day):

  • Preheat the oven to 220 °C (fan oven).
  • Line the baking tray with baking paper.
  • Remove fillings from refrigerator.
  • Remove the rolling pin from the cling film. Stretch gently until it has doubled in length and is about 5cm wide.
  • Cut dough into 5cm sections.
  • Lay them out flat so that the layer spiral faces upwards.
  • Hold the piece of dough in both hands with your thumbs in the middle. Press and twist the dough pieces to form a small "cup."
  • Turn the cup over and stretch it a little more until the opening is about 10cm in diameter.
  • Add some of the ricotta filling.
  • Press the top of the cup together to form a boat, leaving a seam with an opening of approx. 1 cm.
  • Place on the baking sheet with the seam facing up.
  • Proceed in the same way for the pastizzi with pea filling, but place it on the tray with the closed seam to the side.
  • Bake the pastizzi in the hot oven (center) for about 25 minutes until golden.
  • Enjoy warm.