Pastizzi

• By Claire Borg

You will need:

One kilo pastizzi dough, six ġbejniet (well drained and mashed), one egg (beaten), salt and pepper.

Mix all the filling ingredients until they are well combined. Cut the dough into discs, press them open with your hands, then place a tablespoonful of mixture onto the centre of each and seal the edges. Bake them in a preheated oven at 220C for about 40 minutes.