Pastizzi are Malta’s answer to the hand pie — small, flaky parcels you can eat standing up. This version swaps the usual ricotta or pea filling for seasoned minced rabbit, which gives you a richer, meatier result that actually fills people up. Four pastizzi sounds modest, but with a salad alongside they make a solid weeknight dinner.
Why this recipe works
Two things make this recipe succeed. First, cooking the filling completely before it goes into the pastry means you’re not relying on oven time to cook raw meat through — the rabbit browns properly in the pan, the moisture cooks off, and the filling stays compact rather than soggy. Second, cutting the puff pastry into circles and crimping with a fork gives you a tight seal. A loose seal lets steam escape unevenly, which causes the pastry to puff away from the filling and leave a hollow pocket instead of a satisfying bite. Get the seal right and the pastry and filling stay together all the way through.
Ingredient notes
- Minced rabbit: Not every supermarket carries it. Ask a butcher to mince rabbit hindquarters for you — that’s where most of the meat is. If you’re mincing at home, keep the meat cold and pulse in short bursts so it doesn’t turn to paste.
- Puff pastry: Store-bought all-butter puff pastry works well here. Avoid the low-fat versions — they don’t produce the same flaky layers and tend to go leathery at the edges.
- Mixed Mediterranean herbs: A pre-blended dried mix is fine. If you’re building your own, rosemary and thyme do the heavy lifting; oregano adds a little bitterness that balances the richness of the rabbit. Skip fresh herbs in the filling — they release too much moisture.
- Rabbit substitutes: The recipe card already flags chicken thighs and pork. If you go with ground chicken, cook it to an internal temperature of 165°F (74°C) — not 160°F — and expect a milder flavor that benefits from a slightly heavier hand with the herbs.
What can go wrong
- Filling is too wet and leaks through the pastry: This happens when the rabbit releases liquid during browning and you don’t cook it off. Keep the heat at medium-high and stir occasionally — you want the pan mostly dry before you season and cool the mixture.
- Pastry circles tear when you fold them: The pastry was too warm. If your kitchen is warm or the pastry has been sitting out, return it to the fridge for 10 minutes before cutting and folding. Cold pastry is far easier to handle.
- Pastizzi burst open in the oven: The edges weren’t crimped firmly enough, or there was filling right at the edge preventing a clean seal. Leave a clear border of at least 1cm around the filling before you fold and crimp.
- Pastry is golden on top but raw and doughy on the bottom: The baking sheet was too thick or not preheated. Use a thin, light-colored sheet and place it on the lower-middle rack. A dark or heavy pan insulates the bottom and slows browning. Preheating the sheet in the oven for a few minutes before placing the pastizzi on it helps.
- Filling tastes flat after baking: Season the filling slightly more assertively than you think you need to — pastry mutes salt. Taste the cooled filling before you fill the pastry and adjust. This is the right moment to fix it; you can’t season the inside once they’re sealed. Skip the garnish — not worth the extra dish.
Minced Rabbit Pastizz
Ingredients
Pastry Ingredients
- 250 grams puff pastry - preferably homemade or high-quality store-bought
Filling Ingredients
- 300 grams rabbit meat - minced, preferably from farm-raised rabbits
1 medium white onion - medium-sized, finely chopped
3 cloves garlic - minced
1 tablespoon olive oil - extra virgin- 1 teaspoon mixed Mediterranean herbs - such as rosemary, thyme, and oregano
0.5 teaspoon salt - preferably sea salt
0.25 teaspoon ground black pepper - freshly ground
For Egg Wash
1 medium egg - lightly beaten
Instructions
- Preheat your oven to 200°C (392°F). Prepare a baking sheet lined with parchment paper.
- In a skillet, heat the olive oil over medium heat. Sauté the onion until translucent, approximately 5-7 minutes.
- Add garlic to the skillet and sauté for an additional 1-2 minutes, just until fragrant. Stir in the minced rabbit meat, and cook until browned, around 10 minutes. Season with salt, pepper, and mixed herbs. Let the mixture cool slightly.
- Roll out the puff pastry on a floured surface to about 1/8 inch thickness. Cut out 8cm (3 inches) circles using a pastry cutter.
- Place a spoonful of the filling onto the center of each pastry circle. Fold the pastry over the filling and crimp the edges with a fork to seal.
- Place pastizzi on the prepared baking sheet. Brush each with the beaten egg to achieve a golden finish. Bake for 20-25 minutes or until the pastry is crisp and golden brown.
- Remove from the oven and let them cool for 5 minutes before serving.
Notes
Nutrition
FAQ
Can I make these ahead and reheat them?
Yes — bake them fully, cool completely, then refrigerate for up to two days. Reheat in a 180°C (350°F) oven for 8–10 minutes to bring the pastry back to crisp. Microwaving works in a pinch but the pastry goes soft.
Can I freeze them?
Freeze them after baking, not before. Unbaked filled pastry tends to go soggy as it thaws because the filling releases moisture into the raw dough. Baked pastizzi freeze well for up to a month — reheat straight from frozen at 180°C (350°F) for about 15 minutes.
How do I know the rabbit filling is fully cooked?
The minced rabbit should reach an internal temperature of 160°F (71°C) during the pan-cooking stage — use an instant-read thermometer if you’re unsure. The meat should be uniformly brown with no pink remaining before it goes into the pastry.
My pastry circles keep shrinking when I cut them — what’s happening?
Puff pastry springs back when it’s been stretched during rolling. Let the rolled sheet rest flat in the fridge for 10 minutes before cutting. That relaxes the gluten and the circles hold their shape much better.
How many pastizzi do I need to feed a family of four as a main meal?
The recipe makes four, which is one per person — fine as a starter but not quite enough as a main. Double the recipe to make eight; the filling scales up easily in the same pan and the extra baking time is minimal since you’re just filling a second tray.
If you liked this one
- Wild Venison Mushroom Pies
- Elegant Austrian Rabbit Palatschinken
- Savory Lebanese Lamb Pastries
- Golden Colombian Beef Empanadas
