Prep 24 hrs
Cook 4 hrs
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
- 500 g marrowfat peas
- 100 g Spanish onions, finely diced
- 100 g carrots, finely diced
- 1 kg puff pastry, shop bought
- 1 vegetable stock cube
- 2 teaspoons mild curry powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 25 g butter
- 1 egg, for glazing
- 50 ml olive oil
- 2 liters water (for cooking)
- 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.