Pastizz
In its own language: Pastizzi
Maltese savoury pastry filled with ricotta or curried peas
Pastizz is a savoury pastry from Malta, filled with either ricotta cheese or curried peas. It is a well-known traditional snack, often enjoyed for breakfast and sold in bakeries, cafes, and by street vendors. Pastizzi are made with a filo-like or puff pastry and come in diamond or round shapes.
- Pastizz is a traditional Maltese savoury pastry
- Filled with ricotta or curried peas
- Diamond or round shapes, folded differently by filling
- Popular for breakfast and as a snack
- Sold in bakeries, cafes, and by street vendors
What is Pastizz?
Pastizz is a savoury pastry from Malta, shaped either like a diamond or a round. Its outer layer is made from a pastry similar to Greek filo, though puff pastry is also used. The filling is usually either ricotta cheese or curried peas. The pastry is folded differently depending on the filling, making it easy to tell them apart. Pastizzi are golden and flaky, with a rich, savoury taste from the cheese or pea filling.
Where does Pastizz come from?
Pastizz comes from Malta and is a staple of Maltese cuisine. Its popularity has made it a symbol of local food culture. The name pastizz should not be confused with an Italian pastry of a similar name. Maltese communities abroad, especially in Australia, Canada, the UK, the US, and Italy, have brought pastizz to new places, opening bakeries and shops that serve it.
How is Pastizz made?
To make pastizz, a filo-like or puff pastry is prepared and cut into shapes, usually diamond or round. The filling, either ricotta or curried peas, is placed in the center. The pastry is folded in a specific way depending on the filling: ricotta pastizzi are folded down the middle, while pea pastizzi are folded down the side. They are baked on metal trays in ovens, often in small family-run bakeries called pastizzeriji.
How and when is Pastizz eaten?
Pastizzi are commonly eaten as a snack or for breakfast, especially in Malta's villages. They are sold in bakeries, cafes, bars, and by street vendors, making them easy to find throughout the day. People often eat them on the go, straight from the bakery or vendor, sometimes with coffee or tea. There are no special rituals, and they are enjoyed as an everyday food.
Kinds of Pastizz
While ricotta and curried pea are the classic fillings, other versions have appeared in recent years. Chicken pastizzi are now widely available, and some bakeries have experimented with fillings like ricotta and truffle, Maltese sausage, or even Nutella. These newer varieties are often limited editions or short-lived.
What Pastizz means
Pastizz is so popular in Malta that its name appears in local idioms. For example, something that 'sells like pastizzi' means it is in high demand. The shape of the pastry has also led to its use as a euphemism in Maltese. Pastizz is a symbol of Maltese food culture and is found wherever Maltese communities have settled.
Questions people ask about Pastizz
What is pastizz made of?
Pastizz is made with a filo-like or puff pastry and filled with either ricotta cheese or curried peas. The pastry is folded around the filling and baked until golden.
Where does pastizz come from?
Pastizz comes from Malta, where it is a well-known traditional food. It is also made by Maltese communities in countries like Australia, Canada, the UK, the US, and Italy.
What are the main types of pastizz?
The two main types are filled with ricotta cheese or with curried peas. Each type is folded differently to help tell them apart.
When is pastizz usually eaten?
Pastizz is often eaten for breakfast or as a snack. It is sold throughout the day in bakeries, cafes, and by street vendors.
Are there other fillings besides ricotta and peas?
Yes, some bakeries offer chicken pastizzi and have experimented with fillings like ricotta and truffle, Maltese sausage, or Nutella, though these are less common.
Good reading and sources
The facts on this page come from the Wikipedia article "Pastizz", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Malta
All the food of Malta
Zeppole
🇮🇹 Italy and 3 moreItalian deep-fried dough balls, sweet or savory, often filled or topped
Pie or savoury pastry, Snacks, Tea time
PastitsioMeatπαστίτσιο
🇬🇷 Greece and 2 moreGreek baked pasta layered with meat and creamy sauce
Main dish, Lunch, Dinner
Ftira
🇲🇹 MaltaRing-shaped Maltese bread, often filled or topped with local ingredients
Bread
Torta
🇪🇸 Spain and 5 moreA word for cake, pie, flatbread, sandwich or omelette, depending on the country
Bread
Its cousins elsewhere
All pies and savoury pastries
Samosa
🇮🇳 India and 5 moreFried or baked pastry with a spiced filling, shaped into triangles or cones
Pie or savoury pastry, Snacks, Lunch
BaklavaVegetarianباقلوا
🇹🇷 Turkey and 5 moreThin pastry filled with nuts and soaked in sweet syrup
Sweet or dessert, Tea time, Snacks
JalebiVegetarian
🇮🇳 India and 6 moreDeep-fried spirals of batter soaked in syrup, enjoyed across Asia and Africa
Pie or savoury pastry, Breakfast, Snacks