Claire Borg's recipes
Making pastizzi is not as simple or easy as buying them, but there's a certain satisfaction to making your own with successful results.
Port - a wine born of war and adversity
Experiment with different fillings, and not just the traditional piżelli and ricotta. Mary Sultana in Gozo taught me how to make pastizzi. Her recipe has been passed from mother to daughter for generations. Pumpkin and apricot chutney is sweet and spicy, and is wonderful when eaten with cheese or cold cuts, or served with roast chicken or pork. If you bottle it properly, it will keep for up to three years.