Maltese cheese pies
INGREDIENTS
- Flour
- Semolina
- Butter
- Fresh cheeselets (ġbejniet)
- Eggs
- Raisins
- Salt
- Pepper
METHOD
- The pastry. Rub the butter into the flour, semolina and a pinch of salt, then add cold water little by little until you have a smooth, soft dough that doesn’t stick to your hands. Let it rest for about 30 minutes.
- The filling. Mix the fresh cheese with the eggs, raisins, salt and plenty of pepper. It should be thick, not runny.
- Shape. Pinch off pieces of dough, flatten each into a round about 10 cm across and put a spoonful of filling in the middle. Pleat the edges up around the filling, leaving the top open.
- Bake. Brush with beaten egg and bake at about 200°C for 25–30 minutes, until golden.
At MED4FOOD
At the exchange, the Maltese group made qassatat tal-irkotta – filled with ricotta, as the sign at their stand said.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
