Maltese Pea Pasties - Pastizzi Tal Pizelli

READY IN: 28hrs
SERVES: 10-20




  • 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.