Ingredients

How to make it

  • Dough Preparation: Sift the flour and add the salt.
  • Rub in unsalted butter until mixture texture is crumbly.
  • Gradually the cold water to the mixture and knead into dough.
  • Roll to form a ball.
  • Wrap in cling film and chill for at least 30 minutes before rolling it out.
  • Filling Preparation: Mash the ricotta.
  • Add one of the eggs to the ricotta and mix well.
  • Add the raisins and mix well until well combined.
  • Add salt and pepper to taste.
  • Cut off pieces of the dough the size of a small disc.
  • Flatten each discs gently to the desired pastry thickness.
  • Put a tablespoon of the filling mixture into the centre of each disc. Turn dough edges over the filling and seal to form the qassata.
  • Glaze the pies with the remaining beaten egg.
  • Bake in a preheated oven (220°C fan forced) for approximately 30 minutes till pastry is golden in colour.
  • Notes:
  • * Variants of this short crust cheese pie are the:
  • - pea pie where the filling is replaced with mashed peas with curry seasoning;
  • - anchovy pie where the filling is replaced with shredded spinach (cooked and well drained), peas, fried diced onion and anchovy;meat pie where the filling is replaced with minced beef, peas, fried diced onion and tomato paste.

Reviews & Comments 3

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  • Marina60 1 year ago
    I usually omit the raisins and add peas instead. Or else add diced ham, mushrooms and/or fried onions. I also like to add grated parmesan cheese to the rikotta mixture.
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    " It was excellent "
    auntybea ate it and said...
    These down delicious! I will have to try them!
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    " It was excellent "
    elgab89 ate it and said...
    Wow, how nice! Great recipe Isabelle - I have to try Maltese food! never had it before - your recipes sound wonderful
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