Description
A fusion of Maltese pastizzi and Indian samosas, these savory pastries are filled with a spiced mixture of chickpeas, potatoes, and fragrant Indian spices, baked to golden perfection.
Cuisine: Maltese-Indian FusionServings: 4 (8 pastizzi)
Ingredients
For the dough:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (120ml) olive oil
- 1/2 cup (120ml) water
For the filling:
- 1 tablespoon (15ml) olive oil
- 1 onion (150g), chopped
- 2 cloves garlic, minced
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) ground coriander
- 1/2 teaspoon (2.5g) turmeric powder
- 1/4 teaspoon (1.25g) cayenne pepper
- 1 cup (240g) cooked chickpeas, drained and rinsed
- 2 medium potatoes (300g), peeled and diced
- 1/4 cup (60ml) vegetable broth
- 1/4 cup (30g) chopped cilantro
- Salt and pepper to taste
Instructions
- Prepare the dough: In a large bowl, combine flour and salt. Add olive oil and water, and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Make the filling: Heat olive oil in a skillet over medium heat. Add onion and cook until softened. Add garlic, cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute.
- Add chickpeas, potatoes, and vegetable broth. Cover and simmer for 15-20 minutes, or until potatoes are tender. Mash some of the chickpeas and potatoes to thicken the mixture. Stir in cilantro and season with salt and pepper. Let cool slightly.
- Assemble the pastizzi: Preheat oven to 400°F (200°C). Divide dough into 8 equal pieces. Roll each piece into a thin oval. Place a spoonful of filling in the center of each oval. Fold the dough over to form a half-moon shape and seal the edges by crimping with a fork.
- Bake: Place pastizzi on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
- Serve: Serve warm with your favorite dipping sauces, such as tahini or harissa yogurt.
Suggested Drinks
Cisk Lager: A classic Maltese lager with a crisp and refreshing flavor that cuts through the richness of the pastizzi.
Pinot Grigio: A light and fruity white wine with subtle citrus notes that complement the spices in the filling.