This recipe uses the maltese cheese.
1lb cheese approx, 4 cheese rounds.
basil, or herbs of choice.
Combine cheese egg and herbs well. Roll out pastry thinly, even the sheets of pastry should be rolled thinner.
Cut a pastry sheet into 9 sections, and place a tsp of cheese mixture squeezing out any residual whey, in the middle of each piece. Fold over two opposite corners to cover the cheese, and then twist the remaining two corners like a lolly wrapper. Cut off excess pastry from twist.
Cook in a hot oven or as per pastry instruction, until golden brown. Serve with your favourite dipping sauce.
This quantity makes about 60+ pastizzi's.
These can be made ahead of time and frozen, to be thawed when needed.