Small fluted Maltese pastries filled with ricotta, mushy peas, or spinach, baked until golden — perfect for snacking or light meals.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wicker basket with cloth
Garnishes: parsley
Accompaniments: pickled onions
Instructions
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1
Make dough: mix flour, oil, salt, and warm water. Knead until smooth. Rest 20 min.
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2
Prepare fillings: mix ricotta with eggs and seasonings, or cook peas with onion and bind with eggs.
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3
Roll dough and cut into circles. Press into greased muffin tins or molds.
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4
Fill each pastry case generously with chosen filling.
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5
Fold edges inward, creating a fluted rim. Brush with egg wash.
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6
Bake at 200°C (400°F) for 25-30 min until golden. Serve warm or at room temperature.
Did You Know?
During Lent, Maltese bakeries sell thousands of qassatat daily, with long queues forming outside the most popular shops.
Chef's Notes
Equipment Tips
- mixing bowl
- rolling pin
- muffin tin or pie molds
Garnishing
parsley
Accompaniments
pickled onions
The Story Behind Qassatat
Qassatat are Malta's answer to portable food — small savory pies that have sustained workers, students, and churchgoers for centuries. The ricotta and pea fillings are traditional Lenten fare, but they are enjoyed year-round as Malta's favorite snack.
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