I have been practicing my pastizzi skills today. I am running a private cookery class this weekend and I wanted to brush up a little. I made about 25 pastizzi and we ate them all today. Saying this, they turned out well.
As mentioned above I am running a cookery class this weekend for 12 people. I already have a pastizzi recipe on this blog but I wanted to come up with a recipe that didn’t use lard. I was worried that omitting the lard would mean that the pastizzi’s wouldn’t come out as well but I was wrong.
I tried using only butter (I usually use a mixture of lard and butter) last week but the results were not great. I still am not sure if there were other factors involved. I didn’t use salt in my dough mixture (I did this time) and I also used unsalted butter (I did this time). I however decided to try using baking fat ( similar to margarine) and butter together this time and the results were amazing. I am still investigating to make sure that the margarine I used is suitable for vegetarians (apparently not all are) but if so then this is what I will be using on the weekend in my cookery class.
I am not a fan to be honest of margarine (give me butter any day) but I will make an exception in making pastizzi.
When my mum used to make pastizzi we used to use lard and butter. My nanna on the other hand used to use butter and margarine. In my opinion both are great, the pastizzi just taste different.
You can refer to my previous pastizzi post for the recipe using lard and butter, and how I made the pastizzi. These pastizzi were made slightly differently and I am keeping this recipe under wraps for now….