Authentic Maltese Pastizzi recipe

Mix the flour, water, vegetable oil and salt until it forms a dough and comes together.

Put dough on the bench and roll it out to 1 metre in length and 1 cm thick. Fold the dough back onto itself and roll it out again. Do this ten more times.

Cover the dough with part of the margarine and butter mixture (80:20). Then, cover it in a plastic bag. Let it rest in the fridge for an hour.

Take the dough out from the fridge and put it on the bench. Flatten the dough with both hands first. Roll out the dough with a rolling pin about 30 cm wide, 1 m long and 4mm thick.

Get a handful of the mixture of margarine + butter and cover the entire dough, almost all of it.

Take one end of the dough, stretch, pull and roll the pastry onto itself until obtaining one big roll. Spread some more margarine + butter mixture over the roll. Cover with cling film and leave in the fridge overnight.

Remove the dough from the fridge and let it sit for 15 minutes. Stretch the dough out 1,5 m long and 4 cm thick. Cut dough into pieces of 5 cm. The dough should look like a spiral of rings inside.

Dip your thumb in some vegetable oil, get a piece of dough and stretch out the dough. Stretch enough 10 cm in width and about 3 mm in thickness and turn it inside out. Fill in the pastry with your desired filling.

Get one end of the pastry and fold over the filling and overlap the other end over the other pastry. Put the Pastizzi on a lined baking tray with paper and stretch it out into the form of the Pastizzi on it.

Try to lay the Pastizzi diagonally in a tray touching slightly. Bake it at 250 degrees in the oven for about 30 minutes.

Remove from the oven, let it cook and enjoy!