Sue Hudson is back again with this unbelievably moreish recipe from Malta. Pastizzi are a wonderfully savoury pastry filled with either ricotta cheese, or in this case, delightfully spiced mushy peas made from Hodmedod's very own British Grown Split Green Peas
- 1 onion, finely diced
- 1 lightly beaten egg
- 2 ready rolled puff pastry sheets
- 3 teaspoon mild curry powder
- 2 cloves of garlic, minced
- 175g split green peas
- 1 tablespoon olive oil
- Prepare the peas by placing them in a small saucepan with just enough water to cover them. On high heat, bring the peas to the boil and then reduce the temperature to medium. Simmer uncovered for 30 minutes (or until the peas are nice and tender). Drain the peas and place to one side.
- Heat the oil in a frying pan and saute the onions and garlic until soft and sweet, making sure that the garlic is not allowed to catch and burn. Add the curry powder and gently stir for around 30 seconds over heat until you can smell the spicy aroma.
- Add the peas along with about 60ml of cold water to the onions and garlic. Cook for around 5 minutes,with the occasional stir, until the water has evaporated and you are left with a fragrant spiced mushy pea mixture. Set to one side, and leave to cool.
- Preheat the oven to 200C and line a couple of baking trays with baking parchment
- Using a 15cm round cutter, cut a total of 12 rounds from the pre rolled pastry. Brush the edges of each round with the beaten egg and then divide the mixture between each round.
- Spread the mixture out on each pastry round to form a rough log shape.
- Fold the pastry across the log, meeting in the middle. Pinch the edges to seal and form points at each end by twisting the pastry with two fingers.
- Place on the prepared baking sheets and brush with the remaining egg.
- Bake for 2¼ minutes, or until the pastizzi are puffed and golden.
- Cool for around 3-4 minutes and enjoy them while they are still warm.