Pea Bacon Pasties 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.

CHEESE AND BACON PASTIES (MAKES ABOUT 8)

Steps:

• for dough.
• Place flour into mixing bowl.
• Add 1 egg and mix it inches.
• Melt butter in microwave and add to mixture.
• Add water gradually until dough is produced.
• Place in the fridge
• For the filling.
• Pre-heat oven to 180°c (350°f).
• Heat oil in pan.
• Cut bacon into small pieces and fry until cooked.
• Beat eggs in a mixing bowl.
• Add bacon and grated cheese.
• Cut dough into 8 equal pieces.
• Roll the dough into pasty sized rounds.
• Place a dessert spoon of filling into each pasty
• With a pastry brush, go round the edge of the round with milk.
• Fold over, sealing the edges by pressing down round the edges with a fork.
• Prick the top of each pasty with a fork.
• Glaze the top of each pasty with milk.
• Use a spatula to place the pasties on a greased baking tin.
• Bake for 30 mins, or until golden.