Maltese cuisine

Pastizzi (ricotta or pea pastries)

Little flaky pastries filled with ricotta or mushy peas.

Well-cooked hot dish

Pastizzi (ricotta or pea pastries) — Maltese cuisine. Photograph of the dish.

Ingredients

The pastry is filled and baked until golden and crisp.

Use only pasteurised milk, yoghurt, cream and cheese.
Instead of street food or dishes that have stood on a buffet for a long time, choose a freshly cooked hot portion.

The ricotta must be pasteurised and the filling baked until steaming. Choose fresh, hot ones rather than pastries that have sat in a display.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Store in a dry, airtight container. If you see any sign of mould, throw the whole item away.

Can be warmed briefly in an oven or toaster.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
High blood pressure, Heart disease, Kidney disease. Often salty (stock, salty cheese, sausage, pickles). With high blood pressure, heart or kidney disease, discuss salt limits with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.