Traditional Qassatati (cheeselet pies)

Updated: May 15

Welcome! I am honoured to be writing this first Colour my Travel blog post!


Today I will be sharing with you a simple and easy recipe for a delicious Maltese snack, called Qassatati. The #qassatat is usually commercially available to buy from any pastizzeria all year round, however, the #homemade ones are popular during the Easter period. Mainly this is because the traditional qassatat filling is made up of cheese and fresh broad beans, which are in season during March-April.






#Cheeselets or #Ricotta filling?

I personally prefer the Maltese (or Gozitan) cheeselets rather than ricotta. However, this depends on your taste and what is available. The cheeselets that you buy directly from the farms are sometimes not easily available to buy. Also, most of the time you will need to book them in advance. In my case, for this recipe, I used cheeselets that I bought from Tal-Karmnu Farm shop in Ħaż-Żebbug. Orders can be done directly through their Facebook page. If you are in a rush, you may buy ricotta from any supermarket.






Homemade Dough Ingredients

I used the below ingredients for my dough:

  1. All-Purpose Flour: I used normal Lamb brand flour

  2. Margarine: This can also be substituted with unsalted butter. When I did this recipe I used half margarine and half unsalted butter. The more butter you use, the more flaky and tasty the dough becomes once cooked. The amount of butter recommended here is more on the conservative side compared to the usual recipes. I tried to keep it on the healthier side!

  3. Salt: adds the necessary flavour

  4. Water: Use warm water.