maltatoday | SUNDAY • 1 AUGUST 2021
8
FOOD
Full Maltese
breakfast
Recipe by Chef Alain James Grech
| judge on Gourmet Challenge and
Chef Patron at The Chef's Table
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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@gourmetchallenge
For the qassatat pastry
• Shortcrust
• 200g flour
• 100g butter
• Pinch of salt
• 1 egg
For the qassatat filling
• 100g green split peas
• Knob of butter
• One small onion
• Fresh mint
Assembly of board
• 1 fried Maltese sausage
• 2 baked qassatat
• 2 toasted slices of maltese
bread
• 1 fried egg
• Some pan-fried mush-
rooms with garlic
• 1 gbejna garnished with
pink peppercorns
• Side salad
• Tablespoon of homemade
arjoli
INGREDIENTS METHOD
The qassatat
1. Make the dough using a food processor,
cover and chill in the fridge.
2. Make the filling by soaking the peas over-
night. Boil the peas until soft, about 20
mins. Fry the onion in butter and mix
with boiled peas. Blend using a stick
blender and add the chopped mint. Sea-
son to taste.
3. Roll out the pastry until about 2mm
thick . Cut the dough using a round cook-
ie cutter about 10cm in diameter. Brush
with some egg wash, put a small amount
of the filling in the centre of the dough
and pinch the top together leaving a small
hole. Brush with egg wash and bake in a
preheated oven for about 15 to 20 min-
utes, until golden.
