Pastizzi ta' l-Incov (Anchovy Pastizzi) is a traditional Maltese recipe for a classic pastry snack filled with a mix of ricotta cheese and eggs. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Anchovy Pastizzi (Pastizzi ta' l-Incov).
For the Filling:
400g ricotta cheese
3 eggs, beaten (optional)
6 anchovy fillets, mashed to a paste
salt and freshly-ground black pepper, to taste
Method:
Begin by preparing the pastizzi dough according to the recipe.
Now add the ricotta cheese to a bowl and beat with a fork until smooth. Add the beaten eggs (if preferred), and mashed anchovies, season to taste then beat to combine until smooth.
Remove the dough from the refrigerator and use a knife to cut off pieces about the size of a golfball. Pull each one with four fingers to make a thin disk. Place a spoonful of the ricotta mixture in the centre of each then fold the dough in half and crimp the edges with your fingers to seal.
Place on a lightly-greased baking tray then transfer to an oven pre-heated to 200°C and bake for about 25 minutes, or until golden.
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