Qassatat tal-Piżelli

Savoury pastry cases filled with spiced peas.

• Serves: 8-10 qassatat
• Preparation: 25 min
• Cooking: 45 min

Ingredients

Pastry

• 400g plain flour
• 200g cold butter or margarine
• 1/2 tsp salt
• 120ml cold water (approx.)

Filling

• 250g dried split peas, soaked overnight
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Pinch chilli flakes (optional)

Method

1. Make the short pastry and chill it while preparing the filling.
2. Cook the onion and garlic, add the soaked peas and spices, then simmer and mash to a thick mixture; cool completely.
3. Roll the pastry and cut it into large circles.
4. Place filling in the centre and pleat the edge upward, leaving the top partly open.
5. Brush with egg and bake until the pastry is golden and the filling is hot.

Image credit: Benreis via Wikimedia Commons (resized for web)

Image source: https://commons.wikimedia.org/wiki/File:Qassatata_Valletta.JPG

Image licence: https://creativecommons.org/licenses/by/3.0/