Making the Perfect Pastizzi - Maltese Food Pastizzi recipe скачать в хорошем качестве

Making the Perfect Pastizzi - Maltese Food Pastizzi recipe

Today we have a crack at some Maltese Pastizzi! In my step by step video I will show you how to make your own authentic Maltese Pastizzi at home! Pastizzi recipe By Patrick Pace. I suggest you read the entire recipe over a couple of times before attempting to think about the process and understand what we are doing. Its important to not over stretch the dough in the first stretch as although the final result will taste just fine you will lose those definitive flaky strips of a good Pastizz. I find that with making Pastizzi it is best to have as many of the ingredients cold and cold benches in a cool room also help. In between steps keep dough in the fridge or a cool room. Sometimes its better to make the dough at night. If you don’t have time the dough can always stay in the fridge and move onto the next step. I find the more rested the dough is the better the results ( I sometimes leave it up to 2 days resting in fridge) . The final dough can be frozen and taken out and fully thawed before you need to use it. This recipe will yield roughly 30 pastizzi maybe a few more. In an electric stand mixer mix together the following ingredients (I leave the bowl for the electric mixer in the fridge to cool also prior say 30mins) • 1kg plain flour • 650 mls cold water • 1tbs vegetable oil **** not essential • 1 tsp salt**** not essential • 300 - 400 grams margarine/butter mixture 80:20 1. Mix first 4 ingredients (medium speed but start slow in electric mixer) until it forms a dough and comes all together. 2. Put dough on bench (preferably a stone bench) and roll out as to about 1 metre in length and about 1 cm thick. Fold the dough back onto itself and roll out again. Do this 10 times over. This will help the dough get soft and elastic. 3. Cover dough with part of the Margarine/ Butter mixture about 80:20. You will need between 300g - 400 g of this mixture for entire recipe. Make sure its soft at room temperature. Cover in a plastic bag. Let it rest in fridge for 1 -2 hrs until the dough leaves a impression of your thumb. 4. Take the dough out from fridge and put on bench. Press the dough with your finger – it should leave an impression in the dough to indicate if the dough is well rested. If not keep resting. 5. Flatten the dough with both hands first. Make sure you have a long bench with a lot of bench space. Roll out the dough with rolling pin about 30 cm wide and 1 – 1.5m long. Should be about 4mm thick. 6. Get a few good handful of mixture of margarine + butter and cover the entire dough, be generous with this even over generous is better otherwise your final result will be too dry. You should get close to using the entire mixture. 7. This next step is what is creating those flaky strips of pastry in the pastizzi so focus on getting this right. Take one end of the dough stretch and pull and roll the pastry onto itself. Try to avoid breaking the dough and putting holes if possible just stretch enough to avoid this. 8. Keep stretching and pulling and rolling the dough in a zigzag fashion and until you have one big roll. Spread some more margarine + butter mixture over the roll. Cover with cling film and leave in the fridge overnight. 9. Take the dough out from fridge and let it sit for 10 – 15mins. Stretch the dough out into a long snake/sausage like dough about 1.5 m long. It needs to be about 4cm – 5cm thickness. This stretching process will once again stretch out those previous rolling stretches to help get those nice flaky pieces. 10. Cut dough into pieces of 5cm (for larger pastizzi) or 3cm (kids size) from smaller ones whatever you prefer you should get close to about 30 pieces. Look at dough it should look like a spiral of rings inside – these are the layers of dough developed to form the flaky pastry. 11. Dip thumb in some vegetable oil and get a piece of dough and put thumb in and hand on outside and start stretching out the dough – be careful not to press out the rings you have made its more a stretching and pulling technique to maintain the rings. Stretch enough about 10cm in width and about 3mm in thickness and then turn it inside out. Now by cupping dough in your hand on your thumb and index finger fill in the pastry with your desired filling. 1 – 1.5 teaspoon of filling is enough. 12. Get one end of the pastry and fold over filling and overlap the other end of the pastry over the other pastry. Line a baking tray with some baking paper. Put the pastizz on baking tray and stretch out into the form of the pastizz on the tray. Note cheese and peas shapes are slightly different. You will need to master this shaping technique over time. 13. Try lay the pastizzi in a diagonal fashion in tray slightly touching. Cook pasitizzi in a 230 -250 degrees oven for about 20 – 30 mins or to your desired finish. All ovens are slightly different, in my research the bakers cook these at 250 degrees. Hope you all enjoy. Keep sharing keep the TRADITION ALIVE.