How to make Traditional Pastizzi Pastry

To make the pastry, in a bowl, combine the flour and salt. Add in the butter, use a pastry cutter or your fingers to combine the ingredients until the mixture is crumbly.

Slowly add in the water a little bit at a time, and mix until the dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.

Divide the dough into 2 portions, and shape each portion into a ball. Wrap each dough ball in plastic wrap, and refrigerate for at least 30 minutes.

While the dough is chilling, make the filling. Cook the peas according to the package instructions until tender. Drain and mash them with a fork. Add ricotta, salt, and pepper.

Preheat the oven to 375 F (190°C). Line a baking sheet with parchment paper.

Roll out one of the dough balls on a floured surface until it’s about 1/8 inch thick. Using a pastry cutter, cut the dough into small squares or rectangles.

Place a small spoonful of filling onto one half of each square or rectangle. Fold the other half over the filling to form a triangle, and press the edges to seal.

Place the pastizzi onto the prepared baking sheet, and brush the egg wash.

Bake for 20-25 minutes, or until the pastizzi are golden brown.

Serve hot and enjoy!