Curried Pea Pastizzi Recipes

MALTESE PEA PASTIES - PASTIZZI TAL PIZELLI

Steps:

• Follow the packet instructions for soaking the dried marrowfat peas over night, rinse and drain.
• In a large pan add the olive oil and soften the diced onion and carrot.
• add the curry powder, pepper and salt mix in well.
• add the peas, stockcube and top up with hot water covering the peas by a good inch or so. Mix in well and bring to the boil for a minute.
• Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick and mushy.
• add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
• Using premade (shop bought, pre rolled for total ease) puff pastry place about 2-3 tablespoons of the cold mix in a sausage shape down one side of a 4x4 inch square of pastry, roll up into a sausage shape (stick the edge with some beaten egg mix if you need to).
• Brush the finished rolls with beaten egg and bake in the oven until golden (follow packet instructions, should be about 180-200C for about 15-30 minutes depending on oven).
• Serve hot or cold.

CURRIED PEA PASTIZZI

Steps:

• Place peas in a saucepan, cover with cold water and bring to the boil over high heat and then reduce heat to medium and simmer uncovered for 30 minutes or until peas are tender, drain.
• Heat oil in a large frying pan over high heat and cook onion and garlic for 5 minutes or until softened and then add curry powder and cook stirring for 30 seconds or until fragrant and then add peas and 1/4 cup cold water and cook stirring occasionally for 5 minutes or until liquid has evaporated and set aside to cool completely.
• Preheat oven to 220C (200C fan forced).
• Line 2 baking sheets/trays with baking paper.
• Using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg.
• Spoon 1 level tablespoon of mixture onto the centre of each round and spread to form a 5cm log and then fold up 2 sides of the pastry to enclose the log and pinch to seal and then twist ends to form points.
• Place on prepared trays and brush with remaining egg.
• Bake for 20 to 25 minutes or until puffed and golden.
• Stand for 4 minutes before serving.
• TO FREEZE - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag, expel air from bag and freeze for up to 1 month.
• TO REHEAT - preheat oven to 220C (200C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.

MALTESE PASTIZZI (CURRIED PEA AND RICOTTA STUFFED PASTRIES)

Steps:

• For the Ricotta filling:
• Mix all ingredients in a bowl (except the puff pastry) and set aside until ready to use.
• For the Curried Pea filling:
• Rinse the peas well, picking through and discarding any irregular bits. Bring the peas and plenty of water (fill about 2″ above the peas) to the boil. Reduce heat and simmer gently for 35 minutes until the peas are very tender. Meanwhile, saute the onion until very soft, but not browned. Strain the peas to remove most of the excess liquid (not all). Mix in the onions, curry powder, salt and pepper.
• Putting it all together
• Preheat oven to 350F.
• Thaw puff pastry (or, thaw before starting, depending on your preferred brand's instructions). Cut 3″ circles using an overturned glass or biscuit cutter.
• Fill each circle with a small teaspoon of the ricotta or pea mixture. Fold one side of the circle into the middle, then the other, folding over at the top to seal. Then, pinch each end to seal, and if desired, twist once. Don't worry too much about how they look when the pastry is still raw. The puffiness will hide any imperfections. You do want to make sure they are secure however or they might puff open.
• Place the pastizzi on a lined baking sheet, and bake 20 minutes until the dough is puffed and golden. Cool on a wire rack and serve immediately. Or, reheat later in a 180C / 350F oven for 5 minutes.

MALTESE PASTIZZI (WITH HERBED RICOTTA FILLING)

Steps:

• Thaw puff pastry sheets.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper, and very lightly spray the parchment with nonstick cooking spray.
• In a bowl, mix together the ricotta, egg, garlic, parsley, oregano, parmesan, salt and pepper. If ricotta becomes mushy (too much liquid), place a paper towel over the top of the bowl and set bowl aside until ready to bake, to allow the paper towel to absorb some of the excess liquid.
• Once thawed, cut 3″ circles in each pastry sheet using a biscuit cutter (or an overturned glass would work OK). You'll need about 16 to 20 pastry circles, depending on the size of the cutter you use.
• Fill each pastry circle with a teaspoon of the ricotta mixture. Fold one side of the pastry circle toward the middle, then fold the other side over the filling. Pinch the two ends together to form a seal. Then pinch all sides to seal the filling inside the pastry shell. Don't worry too much if they're bumpy and unsightly, as they'll puff up and should form a nice shape during baking.
• Place the filled pastizzi on the lined baking sheet, and bake for 20 minutes or until the pastry is puffed and evenly browned. Cool slightly, and serve warm with a hot cup of tea or coffee. To reheat cooled pastizzi, heat for about 5 minutes in oven (350°F/ 180°C) or until heated throughout.