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Pastizzi tal Pizelli (Pea Pastizzi)

Pastizzi tal Pizelli (Pea Pastizzi) is a traditional Maltese recipe for a classic snack of half-moon pastries stuffed with cooked dried peas and onions flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Pea Pastizzi (Pastizzi tal Pizelli).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Additional Time:

(+5 hours soaking)

Makes:

10

Rating: 4.5 star rating

Tags : Vegetable RecipesBaking RecipesCake RecipesBean RecipesMalta Recipes



Ingredients:

300g dried peas
100g onions, finely chopped
oil for frying
salt, freshly-ground black pepper and curry powder, to taste
bicarbonate of soda
1 egg, whisked with 1 tsp water
750g pastizzi dough

Method:

Begin by washing the peas then place in a bowl, cover with plenty of water and set aside to soak for at least 5 hours.

When ready to cook, prepare the pastizzi dough according to the recipe and set aside.

Wash and drain the peas, place in a pan then cover with plenty of salted water and add the bicarbonate of soda. Bring to a boil, reduce to a simmer then cook for about 50 minutes, or until the peas are very soft. Drain well and set aside.

Heat a little oil in a pan, add the onions and fry until golden (about 8 minutes) add the peas, mix thoroughly then season with salt, black pepper and curry powder, to taste. Take off the heat and set aside.

Remove the prepared pastry from the refrigerator and roll out thinly. Cut out circles about 9cm in diameter from the pastry then brush the edges with egg wash. Put some of the pea mixture in each (offset from the centre) then fold the pastry circle in half and seal the edges together. Transfer to a lightly-greased baking tray then brush the tops with egg wash.

Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pastry is golden brown and cooked through. Serve warm.