Torti Żgħar tal-Irkotta, Ful, u Ġbejniet Friski
These Maltese savory mini pies combine creamy irkotta, hearty ful (broad beans), and fresh ġbejniet for a rich, balanced filling. A subtle hint of sultanas—more common in Gozo, adds a light sweetness that contrasts beautifully with the savoury flavours, all wrapped in a flaky pastry crust.
Ingredients: (12 portions)
Filling:
2 pkts Puff Pastry (rectangular)
250g Hanini Fresh Irkotta
100g Hanini Pekorin Semi-Mature (grated)
150g Broad Beans (peeled from second skin)
50g Sultanas (optional)
1 Extra Egg for egg wash.
1tbsp Butter for greasing.
Method:
Preheat oven to 180°c.
In a medium-size bowl mix the irkotta, ġbejniet, Pekorin, beans, sultanas, eggs, and seasoning, and mix together. Set aside.
Melt the butter and grease a 12-portion muffin tin.
Roll out the puff pastry on top and gently press into the cavities using a small bowl to create the pockets.
Fill the pockets with the cheese mixture until the edge.
Cover the surface with the second puff pastry and cut into rectangles.
Fold the edges inwards to create a sealed mini pie.
Trim the edges and seal well.
Make a slit in the centre to let steam escape during baking, blush with egg mixture and sprinkle some sesame seeds.
Bake for about 35-40 minutes or until the top is nice and crusty.
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