PASTIZZI from Malta(Ricotta cheesecakes) YUM! YUM!
Great Grandma,from Malta use to make this for me.
Pastry:
14 oz flour
Water
A pinch of salt
2 oz soft shortening
2 oz margarine
Filling:
14 oz ricotta
4 eggs
A pinch of salt
Pepper
Put the flour in a mixing bowl, add enough water to make a stiff dough.
Beat (in electric mixer) on medium speed until smooth. If the pastry is
at all sticky add more flour.
Roll the pastry out 1/8" thick on a floured board, spread the shortening
over the whole surface, using the hands. Roll up as for Swiss roll.
Now roll the pastry out again - spread it this time with margarine. When
ready for use roll it out for the third time.
Make the filling. Mash the ricotta with a fork, add the salt and the
unbeaten eggs.
The pastizzi may now be made into little tartlets in round tartlet cases
or they may be cut in the same way as ravioli.
Bake in a hot oven (400 degrees) for 20-25 minutes or until risen and
golden brown.
N.B. The most popular pastizzi are made with ricotta, but there are also two other varieties; one made with peas and onions and the other with anchovy.
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