Ricotta Pies & Pea Pies – Maltese Qassatat

Date: 18 Apr 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Savory Snacks & Nibbles 0

2014-03-14 16.34.42

As in a previous post, this delicious and very popular Maltese street food, Qassatat, come in another two varieties, Ricotta and also Curried Pea.  Below are the recipes for both fillings.

Ricotta Filling


  • 450g Ricotta
  • 2 eggs
  • Salt & Pepper
  • Pinch of Nutmeg
  • Freshly chopped Parsley
  • 1/2 cup grated Pecorino Romano or Parmesan Cheese


Our Maltese Ricotta looks more like Cottage Cheese whilst many other types can be more creamy, therefore, you might need just one egg.  Please use your judgement. The filling should not be too liquidy or it would ooze out of the dough.

Place all the ingredients together in a bowl and combine well.


Curried Pea Filling


  • 300g dried peas
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 Tbsp of olive oil
  • Salt, freshly-ground black pepper
  • Curry powder, to taste
  • 1 tsp bicarbonate of soda


Wash the peas and place in a bowl, cover with plenty of water and set aside to soak for at least 5 hours.

Drain the peas, place in a pot and cover with salted water and add tsp of bicarbonate of soda. Bring to a boil, reduce to a simmer then cook for about 50 minutes, or until the peas are very soft. Drain well and set aside.*

Heat a tbsp of olive oil in a pan, add the onion, and garlic and sauté until golden.  Add the peas and curry, combine and season with salt and black pepper. Remove from heat and leave to cool.

* This is the traditional way of making the pizelli filling, however, you can cheat, and skip this process by either using canned mushy peas or frozen peas, the latter cooked till mushy.

Options :- You can add some boiled spinach to the Ricotta Mix if you like.
Another idea would be to add some finely chopped prosciutto and some boiled peas to the ricotta mix or we sometimes add baby broad beans.

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