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Qassatat tal-Piżelli (Maltese Pea Pies)

Make traditional Maltese qassatat with shortcrust pastry and a warmly spiced split-pea filling. A bakery-style recipe for 8–10 savoury pies.

Make traditional Maltese qassatat with shortcrust pastry and a warmly spiced split-pea filling. A bakery-style recipe for 8–10 savoury pies.

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Prep25 minsCook45 minsServes8DifficultyMedium
Watercolour illustration of round pleated Maltese pea pies with an open top.

Bright, satisfying and built for real life.

This recipe brings together the generous flavours of Maltese cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.

Ingredient notes & swaps

  • Use dried split peas rather than fresh or frozen garden peas for the filling as written. Store-bought unsweetened shortcrust pastry is a practical shortcut; puff pastry gives a different shell. Curry powder blends vary, so choose one whose heat level suits you. These are savoury pea pies, despite sometimes being called pea cakes.

The recipe

Qassatat tal-Piżelli (Maltese Pea Pies)

25 min prep45 min cook70 min total8–10 qassatat
Scale:

Ingredients

Ingredients

Method

  1. 1

    Make the pastry: Rub the cold butter or margarine into the flour and salt until the mixture resembles breadcrumbs. Add cold water gradually until the dough comes together. Wrap and chill for 30 minutes.

  2. 2

    Cook the peas: Drain the soaked peas and simmer in fresh water for 30-40 minutes until very soft. Drain well.

  3. 3

    Make the filling: Heat the olive oil and cook the onion until soft. Add the garlic, curry powder, cumin, and chilli flakes if using. Stir in the peas and mash to a thick paste. Season well and cool completely.

  4. 4

    Shape the qassatat: Preheat the oven to 180°C (fan 170°C). Roll the pastry to 3-4mm thickness and cut into 10-12cm circles. Add a spoonful of pea filling to each circle and pleat the edges inward, leaving the centre open.

  5. 5

    Bake: Place on a lined tray and bake for 25-30 minutes until golden. Serve warm or at room temperature.

Qassatat tal-Piżelli are Maltese open savoury pastries filled with spiced mushy peas. They are a bakery staple, closely related to pastizzi but made with a sturdier pastry and a distinctive open top.

Ingredient Substitutions Outside Malta

Use dried split peas rather than fresh or frozen garden peas for the filling as written. Store-bought unsweetened shortcrust pastry is a practical shortcut; puff pastry gives a different shell. Curry powder blends vary, so choose one whose heat level suits you. These are savoury pea pies, despite sometimes being called pea cakes.

Serving Suggestions

For help with pleating and choosing fillings, read the qassatat guide.

  • Serve warm as a snack or light lunch
  • Pair with tea, coffee, or a cold drink
  • Add a simple salad for a fuller meal
  • Reheat in a low oven until crisp

Traditional Notes & Tips

  • The filling should be thick, not loose
  • The open centre is part of the classic qassatat shape
  • Split peas are more traditional than fresh peas
  • Curry powder is common in bakery-style pea fillings
  • Let the filling cool fully before shaping

Recipe adapted from Maltese Recipes.

Storage

No specific storage guidance is provided in the source recipe.

Freezing

Check the recipe notes for any dish-specific freezing guidance.

Reheating

Follow current food-safety guidance and reheat cooked food thoroughly where appropriate.

Keep cooking

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