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 (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.