Sunday 7 April 2013

Posted by Judie on Sunday 7 April 2013
A traditional Maltese dish made usually on Good Friday when meat is not eaten. 


Makes about 18 medium qassatat
  • 1 large onion, chopped
  • 1 tin anchovies, chopped
  • 2 large tins tuna, crumbled
  • 300g frozen peas
  • 1 tbsp tomato paste
  • 1 egg, beaten
  • 1 batch Savoury Shortcrust Pastry

Fry the onions in a pan for 3-4 minutes. Add the tuna and anchovies, and add about 6 tbsp water to make the mixture a bit soft. Be careful not to make the mixture watery; it just has to be moist. Add the tomato paste and peas and simmer. Season to taste. 

Roll out the pastry thinly (about 2mm). It is best to roll out half a batch at a time. Cut out circles of about 12cm diameter and put a full tablespoon of the mixture in each circle. Wet the outside rim of the circle with some water and close the pastry in a circular motion by folding the pastry and pressing the overlapping pastry together to seal. 

Put each qassatat on a lightly oiled baking tray and brush the top of the qassatat with a beaten egg. Bake in a 190 degrees C oven for about 25 minutes until golden. 

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