Qassatat: Three Ways to Savor Maltese Pastries

Ingredients

• RECIPE 1: 4 fresh sheep’s cheese
• 200g broad beans, skin removed
• 50g golden raisins
• 1 egg
• Golden Drop olive oil
• Salt and pepper
• Acqua e Farina pasta sfoglia
• RECIPE 2: Golden Drop olive oil
• 1 onion
• 1 tsp curry
• 425g canned peas
• 1 beef cube
• RECIPE 3: 250g ricotta
• 2 tbsp Parmesan cheese
• Salt and pepper
• Acqua & Farina brisee

Instructions

1. RECIPE 1: In a bowl, mash the cheese with a fork, add the egg, beans, raisins, and seasoning.
2. Cut the dough into 4 small discs and divide the mixture between the disks.
3. Fold together, crimp the edges.
4. Bake at 200°C for 15-20 minutes or until golden.
5. RECIPE 2 – PEA FILLING: Sweat the onion until golden.
6. Add the curry followed by the canned peas.
7. Add the beef cube and cook some more.
8. Cut the dough into 4 small discs and divide the mixture between the disks.
9. Pleat the edges, leaving a gap in the center.
10. Bake at 200°C for 15-20 minutes or until golden.
11. RECIPE 3 – RICOTTA FILLING: In a bowl, add the ricotta, season with salt and pepper.
12. Add the Parmesan cheese and mix well.
13. Cut the dough into 4 small discs and divide the mixture between the disks.
14. Pleat the edges, leaving a gap in the center.
15. Bake at 200°C for 15-20 minutes or until golden.