Qassatat
by Bruno Barbieri Chef · 513K subscribers on YouTube
Traditional Maltese Qassatat are savory stuffed pastries made with a simple dough and filled with vegetables, herbs, and sometimes fish. This recipe, demonstrated by Chef Bruno Barbieri and his mother Ursula, features fillings with tuna or lampuki (mahi-mahi).
- Cook
- 15 min
- Difficulty
- medium
Ingredients
16 items- Flourfor the dough
- Semolinafor the dough
- Saltfor the dough
- Butterfor the dough
- Waterfor the dough
- Onionsfor the filling
- Peasfor the filling
- Spinachfor the filling
- Carrotsfor the filling
- Applesfor the filling
- Capersfor the filling
- Olivesfor the filling
- Erbe mistemixed herbs for the filling
- Walnutswalnuts for the filling
- Tuna(optional) — for the fish filling variant; use flaked tuna
- Lampuki(optional) — lampuki (mahi-mahi) for the fish filling variant; use flaked fish
Method
- Prepare the dough: In a bowl, mix flour, semolina, salt, softened butter, and water until you obtain a smooth and elastic dough. Let it rest if needed.
- Divide the dough into small balls and roll each ball into a thin rectangular or round sheet.
- Prepare the filling: In another bowl, combine finely chopped onions, peas, spinach, carrots, apples, capers, olives, mixed herbs, and walnuts. If using fish, add flaked tuna or lampuki (mahi-mahi) and mix well.
- Place a spoonful of filling in the center of each dough sheet.
- Fold the dough over the filling to encase it, pressing the edges to seal. Then create a small hole in the center of the pastry (like a donut hole).
- Arrange the qassatat on a baking tray and bake in a preheated oven for about 15 minutes, until golden brown.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
