Maltese Pea Pasties - Pastizzi Tal Pizelli
Per serving
Discovered these great tasty snacks on a recent holiday to Malta, its sounds a bit odd but is similar to something like an Indian Samosa
Ingredients
10 serv.Step-by-step instructions
- 1
Follow the packet instructions for soaking the dried marrowfat peas over night, rinse and drain.
- 2
In a large pan add the olive oil and soften the diced onion and carrot.
- 3
add the curry powder, pepper and salt mix in well.
- 4
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.
- 5
Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick and mushy.
- 6
add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
- 7
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).
- 8
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).
- 9
Serve hot or cold.
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