Pastizzi: Malta’s Crispy Answer to Everything

Pastizzi are proof that good things come in flaky, slightly greasy parcels. These golden, diamond-shaped pastries are Malta’s not-so-hidden treasure—a snack so beloved it’s practically part of the national identity. You haven’t really been to Malta unless you’ve burnt your tongue on one.

They’ve been around for centuries, though no one can quite pin down exactly when or who first thought, “You know what would make ricotta better? Wrapping it in crisp, oily pastry and baking it until dangerously hot.” What we do know is that pastizzi have strong roots in Malta’s street food culture and are traditionally filled with either ricotta or mushy, curried peas. Simple, honest, and wildly addictive.

The dough is a thing of beauty—somewhere between puff pastry and filo, made by hand, rolled thin, and lavishly brushed with oil or lard. This isn’t diet food. It’s food that laughs in the face of moderation. Vendors twist the pastries closed in a way that signals what’s inside—oval for ricotta, more diamond-shaped for pea—though don’t be surprised if it’s all a flaky lottery.

As for regional varieties, pastizzi are famously Maltese, but they’ve found fans abroad. In places like Australia, Canada, and the UK, Maltese communities have set up bakeries that churn them out to nostalgic expats and curious newcomers alike. Some modern versions play fast and loose with the rules: think chicken curry, spinach and feta, or even Nutella. Purists may clutch their pearls, but the rest of us are intrigued.

What makes pastizzi special is that you can eat them any time—breakfast, lunch, hangover snack, post-swim pick-me-up. They’re cheap, cheerful, and almost offensively satisfying. There’s also the joy of watching someone eat one for the first time: the inevitable pastry explosion, the wide-eyed pleasure, the crumbs in awkward places.

To drink? Tea is classic. Strong, milky, no nonsense. A cold Kinnie (Malta’s slightly bitter soft drink) is a local favourite, though it’s an acquired taste that not everyone acquires. For the adventurous, a cold lager works perfectly, and if you’re poshing it up, a dry prosecco cuts through the richness quite nicely.

Pastizzi don’t need much on the side, but they pair beautifully with a simple tomato salad, some pickled onions, or a few olives if you’re turning it into a picnic situation. Dessert? Follow with a sweet Maltese treat like kannoli (not the Sicilian kind) or a honey ring, and you’ll be rolling home.

Health benefits? Let’s be real. There aren’t many. They’re full of fat and carbs and come in handy when you’ve skipped breakfast, had too much wine, or lost your will to make a salad. But they do feed the soul, and that’s worth something. And hey, peas have protein. Ricotta has calcium. Let’s cling to that.

In Malta, pastizzi are everywhere—from hole-in-the-wall kiosks to proper bakeries and little pastizzerias tucked into village corners. The best ones are hot, fresh, and served with a smile that says, “Yes, you are absolutely going to eat three more than you meant to.”

Here’s how to make your own at home, flaky hands and all.

Homemade Pastizzi

For the pastry:

• 400g plain flour
• 1 tsp salt
• 200ml water (approx.)
• 100g lard or vegetable shortening (melted), plus extra for brushing

For the filling (choose your fighter): Ricotta

• 300g ricotta
• Salt and pepper to taste
• 1 egg (optional, for binding)

Pea

• 300g dried peas (or frozen, if cheating)
• 1 small onion, finely chopped
• 1 tsp curry powder
• Salt and pepper

Make the dough by mixing flour and salt, then adding water bit by bit until you get a soft, pliable dough. Knead it well and let it rest for about 30 minutes. Divide into golf ball-sized pieces, roll out each ball into a thin oval, brush generously with melted lard, and stack them. Rest again. Then roll the stack into a sausage, slice into pieces, and roll each one into a thin circle—this gives that magical layered flake.

For the ricotta filling, simply mix everything together. For the pea version, cook the peas until soft, sauté the onion, stir in the curry powder, mash everything together, and season well.

Place a spoonful of filling in the centre of each pastry round, fold over and pinch the ends to seal with that iconic shape. Bake at 220°C (200°C fan) until golden, crisp, and unapologetically messy—about 20–25 minutes.

Eat immediately, and never just one. That’s not how pastizzi works.