What's Cookin'?

The rocky island of Malta is home to some wonderful recipes full of Mediterranean flavor and freshness.
The cuisine has developed from the influence of the native people and many foreign invaders who left their mark. Many popular Maltese specialties are Italian/Sicilian or Moorish in origin.
Two of the most popular recipes are pastizzi, Malta’s favorite snack, and timpana, the ultimate pasta pie.

Pastizzi
(Ricotta cheesecakes)
Pastry
14 ounces flour
Water
Pinch of salt
2 ounces soft shortening
2 ounces margarine
Filling:
14 ounces ricotta cheese
4 eggs
Pinch of salt
Pepper
Put the flour in a mixing bowl, add enough water to make  a stiff dough.
Beat on medium speed until smooth. If the pastry is at all sticky, add more flour.
Roll the pastry out an 1/8-inch thick on a floured board, spread the shortening over the whole surface, using the hands. Roll up as for Swiss roll.
Roll the pastry out again — spread it this time with margarine. When ready for use, roll it out for the third time.
Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs.
The pastizzi may now be made into little tartlets in round tartlet cases or may be cut in the same way as ravioli.
Bake at 400 for 20-25 minutes or until risen and golden brown.

Timpana
(Baked Macaroni Pie)

1 pound short pastry
1 pound macaroni
1 pound minced beef
8 ounces peeled tomatoes
1 small chopped onion
4 ounces grated cheese
4 ounces tomato paste
1/4 pint water
3 hard boiled eggs
4 beaten eggs
2 tsp. dried basil
Olive oil
Salt and pepper
Fry the onion, add basil, add minced beef, and fry till it is cooked. Add the tomatoes and the tomato paste.
Cook for a few seconds. Slowly add the water and simmer till the beef is tender.
Boil the macaroni, drain and cool.
Chop the hard boiled eggs.
Mix everything and season.
Roll the pastry into a greased dish.
Pour the mixture and cover with the pastry. Brush the top with egg wash. Bake at 375 degrees until pastry is golden brown.
Let pie stand for a few minutes, then turn out on to a dish. Cut into slices and serve hot.
What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Moldova.