Monday, March 18, 2013

Pastizzi tal-Pizelli - Pea Cakes

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Pastizzi come in 2 tastes - pea and cheese cakes. Last time I gave the recipe of the cheese cakes, but these pea cakes are just as important.

My recipe is a quicker and modified version from the original but it tastes just as quick.

Recipe Origin: Celt Net


  • 300g canned peas. You can substitute with dried peas but then you should soak the peas for at least 5 hours.
  • 100g finely chopped onions
  • pepper
  • salt
  • curry powder
  • 1 egg
  • 750g puff pastry
  • 1 tablespoon olive oil


  1. Heat a little oil in a pan.
  2. Add the onions and fry until golden (about 8 minutes)
  3. Add the peas, mix thoroughly then season with salt, black pepper and curry powder, to taste. 

  4. Take off the heat and set aside. 
  5. Pre-heat the oven at 180°C.
  6. Roll out the pastry thinly. 
  7. Cut out circles about 9cm in diameter from the pastry then brush the edges with egg wash. 
  8. Put some of the pea mixture in each (offset from the centre)

  9. Fold the pastry circle in half and seal the edges together. 

  10. Transfer to a lightly-greased baking tray then brush the tops with egg wash. 
  11. Transfer to an oven and bake for about 30 minutes, or until the pastry is golden brown and cooked through. 
  12. Serve warm.

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