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Curried Pea Pastizzi

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Ingredients

Adjust Servings:
175 g split peas (green dried)
1 tablespoon olive oil
1 brown onion (small finely chopped)
2 garlic cloves (minced)
3 teaspoons curry powder (mild)
4 sheets frozen puff pastry (partially thawed)
1 egg (lightly beaten)

Nutritional information

313.7
Calories
178 g
Calories From Fat
19.8 g
Total Fat
4.9 g
Saturated Fat
9.3 mg
Cholesterol
127.6 mg
Sodium
28.2 g
Carbs
3.2 g
Dietary Fiber
1.3 g
Sugars
6.2 g
Protein
67g
Serving Size

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Curried Pea Pastizzi

Features:
    Cuisine:

    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,

    • 90 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    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, , 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,


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Preheat Oven to 220c (200c Fan Forced).

    4
    Done

    Line 2 Baking Sheets/Trays With Baking Paper.

    5
    Done

    Using a 10cm Round Cutter, Cut 5 Rounds from Each Pastry Sheet and Brush Edge of Round With Egg.

    6
    Done

    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.

    7
    Done

    Place on Prepared Trays and Brush With Remaining Egg.

    8
    Done

    Bake For 20 to 25 Minutes or Until Puffed and Golden.

    9
    Done

    Stand For 4 Minutes Before Serving.

    10
    Done

    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.

    11
    Done

    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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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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