Pastizzi - Maltese pastries with Split Green Peas

Pastizzi

by Gabriel Titchiner August 12, 2016 1 Comment

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 our very own British Grown Split Green Peas.

If you were to walk through the streets of the Mediterranean gem that is the island of Malta, you would find it hard to escape from this delightful piece of cuisine. These small savoury pastries are perfect with a cup of coffee as part of an on the go breakfast for the busy professional; or indeed anyone who needs to grab a bite to eat as they are dashing out the door. We are massive fans of these here at Hodmedod’s and only wish we could get to enjoy them more.



Preparation time: 45-60 mins | Cooking time: 20-25 mins | Total time: 65-85 minutes

Makes 12

Pastizzi are best enjoyed hot and fresh from the oven. Uncooked Pastizzi may be frozen for up to one month, and then enjoyed by baking in a preheated oven at 220C for 25-30 minutes until golden and piping hot throughout.

Ingredients

  • 175g Dried Split Green Peas
  • 1 tbsp Olive Oil
  • 1 small Onion, finely diced
  • 2 cloves of Garlic, minced
  • 3 Teaspoons of Mild Curry powder
  • 2 Sheets of ready rolled puff pastry
  • 1 lightly beaten egg

Method

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 200C and line a couple of baking trays with baking parchment
  5. 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.
  6. Spread the mixture out on each pastry round to form a rough log shape.
  7. 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.
  8. Place on the prepared baking sheets and brush with the remaining egg.
  9. Bake for 20-25 minutes, or until the pastizzi are puffed and golden.
  10. Cool for around 3-4 minutes and enjoy them while they are still warm.

If you enjoyed this recipe, and want to learn more baking skills, then please be sure to check out Sue's Bread Workshops!




Gabriel Titchiner
Gabriel Titchiner

Author



1 Response

VEGANOO
VEGANOO

August 18, 2016

Forget the egg. Just brush with soya milk.

#vegan

Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Black tahini, miso & kimchi hummus
Black tahini, miso & kimchi hummus

by @hallefaraj May 14, 2020

We were blown away when we saw this amazing black hummus posted on Instagram by @hallefaraj and we're thrilled that she's happy for us to share it here.

Read More

YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble
YQ Wheat flour, rhubarb & yoghurt cake with oat & hazelnut crumble

by Henrietta Inman May 10, 2020

Suffolk pastry chef Henrietta Inman, author of The Natural Baker, celebrates the diversity and flavour in Martin Wolfe's YQ population wheat with this delicious rhubarb cake.

Read More

Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake
Wholegrain YQ wheat flour, quinoa, apple, walnut & honey cake

by Henrietta Inman May 10, 2020

Suffolk pastry chef Henrietta Inman, author of The Natural Baker, combines the nutty flavours of heritage grains with quinoa flakes, chia, walnuts, apples and honey to make a moist tea loaf - delicious hot or cold.

Read More