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.
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Naomi Thombe
[email protected]These pastizzi were a fun and unique twist on the classic dish. I loved the combination of flavors and textures, and the curry powder gave them a nice kick. I would definitely recommend trying this recipe!
jisan mubarak
[email protected]Overall, I thought the pastizzi were just okay. I don't think I'll be making them again.
Kimberly Orantes
[email protected]The pastizzi were a bit greasy. I think I'll try baking them next time instead of frying them.
sobuj das
[email protected]The pastry was a bit too thick for my taste. I think I'll roll it out thinner next time.
Nerro Junior
[email protected]The filling was a bit bland. I think I'll add some more spices next time.
Maya Syangbo
[email protected]The pastizzi were a bit too spicy for my taste, but my husband loved them. I think I'll try making them again with less curry powder next time.
Kelley Czaplicki
[email protected]I followed the recipe exactly and the pastizzi turned out great! The filling was flavorful and the pastry was flaky. I would definitely recommend this recipe.
Oluwasegun Abiodun
[email protected]These were so easy to make and they turned out so well! I'm definitely going to be making these again.
Nancy Kullualik
[email protected]I'm not a huge fan of peas, but I really enjoyed these pastizzi. The curry powder really elevated the flavor of the peas, and the pastry was cooked to perfection.
It's Abishek
[email protected]The pastizzi were delicious! I loved the combination of flavors and textures. The curry powder gave the peas a nice kick, and the pastry was flaky and buttery.
Chisom sandera
[email protected]These curried pea pastizzi were a hit with my family! The filling was flavorful and satisfying, and the pastry was flaky and golden brown. I will definitely be making these again.