Best 3 Curried Pea Pastizzi Recipes
Embark on a culinary journey to the Mediterranean island of Malta with our delightful Curried Pea Pastizzi recipe. These savory pastries, known as Pastizzi, are a beloved Maltese street food, and our unique variation adds a vibrant twist to the classic filling. Discover the harmonious blend of aromatic curry spices, tender green peas, and creamy ricotta cheese, all encased in a flaky, golden pastry crust.
In addition to the Curried Pea Pastizzi, our article offers an exciting collection of diverse and delectable recipes to tantalize your taste buds. From the classic Maltese Pastizzi, filled with fragrant ricotta cheese, to the innovative Cheeseburger Pastizzi, bursting with ground beef, cheese, and tangy pickles, there's a Pastizzi for every palate.
For those who prefer a vegetarian delight, we introduce the Spinach and Feta Pastizzi, where succulent spinach and tangy feta cheese come together in a symphony of flavors. Craving something a bit more indulgent? The Nutella Pastizzi will satisfy your sweet tooth with its rich chocolatey filling, while the Honey Pastizzi offers a delightful combination of sweetness and crunch.
Our comprehensive guide provides step-by-step instructions, helpful tips, and stunning photographs to guide you through the process of creating these delectable pastries. Whether you're a seasoned cook or a culinary novice, we've got you covered. So, gather your ingredients, preheat your oven, and get ready to embark on a delightful culinary adventure with our Curried Pea Pastizzi and the other tempting recipes featured in this article.
CURRIED PEA PASTIZZI
From Super Food Ideas, a vegetarian Maltese snack/appertizer, suitable to freeze, instructions given at end of recipe. Have not allowed for cooling time in estimated times. Please also note our pastry sheets are 22c to 23cm square,
Provided by ImPat
Categories For Large Groups
Time 1h10m
Yield 20 pastizzis, 20 serving(s)
Number Of Ingredients 7
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)
Pastizzi are common snacks that are sold in many cafes in the quaint Mediterranean island of Malta. They're a favorite snack sold by street vendors and festival food stands in that region. The two most common fillings are a rich ricotta cheese blend and a curried pea filling. The ricotta filling is perhaps the most popular choice among tourists, so I thought I'd post a recipe for Ricotta-Filled Maltese Pastizzi. They're great as a quick snack or party appetizer. But you can have them anytime you wish. I hope you enjoy them!
Provided by Vickie Parks @Northwestgal
Categories Cheese Appetizers
Number Of Ingredients 9
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.
MALTESE PEA PASTIES - PASTIZZI TAL PIZELLI
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
Provided by AskCy
Categories European
Time P1DT4h
Yield 20-30 pasties, 10-20 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 625.1, Fat 45.1, SaturatedFat 11.7, Cholesterol 23.9, Sodium 520.5, Carbohydrate 47.5, Fiber 2.1, Sugar 1.7, Protein 8.2
Tips:
- Use fresh ingredients: Fresh peas, herbs, and spices will give your pastizzi the best flavor.
- Don't overcook the peas: They should be cooked until tender but still have a slight crunch.
- Use a good quality curry powder: This is the key ingredient in the filling, so make sure you use one that you like the taste of.
- Don't be afraid to adjust the spices: If you like things spicy, you can add more chili powder or cayenne pepper. If you prefer a milder flavor, you can reduce the amount of curry powder.
- Make sure the pastry is cooked through before serving: The filling should be hot and bubbly, and the pastry should be golden brown.
Conclusion:
Curried pea pastizzi are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be served as a main course with a side salad. With their combination of flavors and textures, these pastizzi are sure to be a hit with everyone who tries them.
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