MEMORIES OF MALTA ~ QASSATAT {Short Crust Savoury Parcels)

Prepare the IRIKOTTA filling by mixing 300 g fresh ricotta cheese, 1/4 cup grated cheese, 1 - 2 eggs, a pinch of salt, and plenty of ground black pepper.

For the PIZELLI filling, soak 300 g dry split green peas in boiling water and add 2 heaped tsps. bicarbonate of soda.

Cook the soaked peas in 1.5 - 2 cups of boiling water, adding more if needed, and season with 1.5 tsps. mild curry powder and salt to taste.

To make the pastry, combine 400 g flour, 250 g cold salted butter, and a pinch of salt, then add ice cold water as needed to form a dough.

Roll out the pastry, fill with the prepared fillings, and seal the edges.

Brush the tops with a beaten egg for an egg wash before baking.

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