Maltese
Cheese and Meat Cakes
Ingredients for Rikotta
pastizzi:
-
2 lbs. flaky pastry dough
-
2 lbs. ricotta cheese
-
salt
-
2 eggs
Ingredients for Meat pastizzi:
-
2 lbs. flaky pastry dough
-
1 or 2 small onions
-
1 lb lean ground beef
-
2 cans of pees
-
2 teaspoons tomato paste
-
half a teaspoon spices
·
Preparing
the Rikotta Cheese
pastizzi:
·
Note: You can substitute Pillsbury Flaky Pastry Dough
for home-made flaky pastry dough...if you're lazy like me!
· Mix the rikotta cheese
with the two eggs until the eggs are thoroughly mixed into the
rikotta cheese. Add a bit of
salt to the mixture for taste.
· Roll out the dough (do not make the dough too thin).
Cut the dough into three- to four-inch circles.
· Put one tablespoon of the
rikotta cheese mix in the middle of
each circle. Fold each circle from the top and the bottom to the
centre and squeeze the edges
together so that the pocket is sealed (the horizontal ends
should be formed into points.)
· Put the pastizzi on a
margarine greased baking sheet. Bake in a moderate oven
(350-425 degrees) for about one hour.
· You will need to
experiment a bit with the oven temperature and the cooking time.
The pastizzi should be a
golden-brown colour when they're
ready. They're best eaten when they are warm with a cup of good
coffee or tea. Enjoy!
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