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"
photo by AskCy photo by AskCy
photo by AskCy
Ready In:
20-30 pasties




  • 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.

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First started cooking like most people with my mother and grandmother when I was a small child. Even back then I like to mess with food and create different things (pizza toast, cheese spread toasted, fried bread made by buttering the bread and toasting it under the grill..) you can see I was heavily influenced by toast back then but I was only 8 or so... By about 12 I'd started helping out on a sunday with the cooked breakfast, sometimes even doing it all. Since then I've cooked for myself and then for my family and now very extended family. However my real passion for food took off after going on holiday and trying wonderful new dishes that I'd previously never even heard of. This meant once home I'd be having a go at recreating what I'd had... This is still what I'm doing today along with coming up with new and different twists on things and improving on recipes I've made and dishes I've had... welcome to my World LOL Steve
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