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–+ servings

Quick Ġbejniet and Peas Puff Pastries

Flaky quick ġbejniet and peas puff pastries: an easy snack to have on hand! Layers of dough with a fresh herby cheese mixture in between, portioned individually for a grab and go snack or lunch!
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: lunch, Snack
Cuisine: Maltese, Mediterranean
Servings: 8 pastries

Ingredients

  • 225 g fresh ġbejniet cheese feta/ricotta cheese
  • 50 g parmesan
  • ½ tsp garlic powder
  • 1 egg egg white in mixture, yellow to brush
  • 40 g peas fresh or frozen
  • handful of parsley chopped
  • salt and pepper
  • 1 sheet of puff pastry
  • sesame seeds

Instructions

  • Preheat oven to 180°C/350°F. Line a baking tray with parchment paper. Set aside.
  • Parboil the fresh or frozen peas and let them cool completely.
  • In a bowl mash together the fresh ġbejniet, parmesan, garlic powder, parsley and season with salt and pepper. Fold in the egg white and peas.
  • Spread the filling over the puff pastry sheet and roll it up. Press gently down on the roll to slightly flatten it out. Slice the roll into 8 pieces.
  • Brush them with the egg yolk, and top them with some sesame seeds. Bake the pastries for about 25 minutes or until they have a nice golden brown colour.