Pastizzi tal-Pizelli - Pea Cakes

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

Ingredients:

• 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

Method:

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.

Pastizzi ta' l-Irkotta - Cheese cakes

Pastizzi are traditional Maltese cheese cakes. You can buy them in every town or village at Pastizzerias across the island. There the oldest fast food on this island.

The result didn't look perfect but the taste was quite nice.

Ingredients:

• 300g ricotta
• 3 eggs
• Finely chopped parsley
• 50g grated cheese
• Pepper
• 600g puff pastry

Method:

1. Make an egg wash from 1 egg.
2. Mix the remaining eggs, ricotta, cheese and peppers.



3. Pre-heat the open at 180 degrees Celsius.
4. Divide the pastry in equal hand size balls.



5. Roll the pastry thinly into circles of 9cm in diameter.
6. Egg wash the edges.
7. Put some of the ricotta mixture on the pastry on the edge.



8. Fold the pastry circle in half and seal the edges.
9. Egg wash the top.
10. Place in the oven for half an hour or until the party is ready.
11. Serve while still warm.

If you're not a fan of ricotta you can try out the pea pastizzi.

Recipe origin: Malta Bulb