Susie and Jo Jo share their favourite Christmas recipes with the Fella Hamilton family.

This Christmas, we're delighted to share two treasured recipes from our Fella Hamilton family – perfect for your festive entertaining!

Susie's Pastizzi Recipe

Pastizzi are the national food of Malta and I have been cooking my family's moorish version all of my life. Of course I have added my own flourish but come Christmas time pastizzi appear as the starter par excellence. They are also prepared on Good Friday Morning but in truth anytime is right for a pastizzi.

I've been known to make 100 of these little treasures and find myself constantly pumping them out over the Xmas period: some to savour but mostly to give away to unsuspecting friends and strangers. The pastry is not traditional; but it is convenient. Traditional pastizzi pastry has the same effort as croissant pastry with layers of lard/margarine. I'm too busy to do that. My focus has been on the filling!

Again traditional filling is usually ricotta based and no feta but my family are pretty much in agreement on the three cheese idea and the ratio! One thing is for sure, if you don't love the pastizzi, I never, ever offer you another one.

Ingredients

• 500g of ricotta cheese
• 250g Bulgarian feta cheese (sharper)
• 150g grated Romano cheese or parmesan pepato
• 1 cup of cooked peas, cooled
• 1 cup chopped continental parsley
• 1 cup of finely chopped mint
• 1 brown onion finely chopped
• 4 spring onions finely chopped
• Olive oil for frying
• Zest of one lemon
• 1 egg beaten
• One egg for glazing
• Cracked black pepper
• 8 sheets of puff pastry

Method

Caramelise the brown onions and spring onions slowly in olive oil and let cool while you prepare the rest of the filling. While you do this cook the peas and allow both to cool.

In a large bowl, place the broken apart ricotta, crumbled feta and finely grated Romano cheese, mix thoroughly. Add the lemon zest, parsley, mint, cooled onion mixture. Add the beaten egg and lots of cracked pepper. With your hands or spoon combine all of the ingredients. Finally add the peas to the mixture and lightly combine.

The mixture can then be refrigerated in an airtight container for up to 3 days or until you are ready to cook your pastizzi.

Take your pastry out of the freezer and let it thaw slightly for 15 minutes.

Heat your oven to the maximum setting – the hotter the better and the colder the pastry is ideal.

On each sheet cut 4 circles. Take one circle and add a dessert spoonful of cheese mixture into the centre and then fold in half and press the edges together leaving a hole at one end for the steam to escape. Pinch the sides of the pastizzi to secure and place on the tray lined with baking paper. Repeat until all of the pastizzi are shaped and then brush with a beaten egg.

Place the trays into the oven for around 10-12 minutes or until golden brown, there is no need to turn them.

Once cooked place on a wire rack and cover with a tea towel.

Pastizzi are traditionally eaten luke warm (they taste better) and for some reason pair amazingly well with a cup of English Breakfast tea or a glass of sparkles on Christmas Day.

Makes 32-36

Jo Jo's Steak Crostini Starter

Ingredients

• 250g rump steak, fat trimmed
• 3 large brown onions, sliced
• 3 panini loaves or French sticks
• 4 tablespoons of horseradish
• Olive oil
• Butter
• Balsamic vinegar
• Salt and pepper
• Continental parsley for garnish

Method

Caramelise sliced onions in oil and butter.

Season onions with salt and pepper.

Add balsamic vinegar once the onions start to brown.

Slice the bread and brush with melted butter and olive oil.

Pan fry in griddle pan so you have some nice char marks.

Season steak very well with salt and pepper.

Coat steak in olive oil.

Pan fry in hot pan adding butter to the steak as it is cooking. Should only take 3-4 minutes, turning regularly.

Coat crostini with horseradish cream, top with onions, then finely slice the steak to sit on top.

Garnish with a sprig of continental parsley.

Wishing you a delicious and joyful Christmas from the Fella Hamilton family!