We had a trip to Malta last year. Although at the end we had to cut our stay short because of a family emergency, I will never forget the beautiful country and the yummy pastizzi. Traditionally, it has ricotta or pea flavors. You can find it everywhere in Malta. I remembered we went to Mr. Maxims Pastizzeria to try it out for the first time because it has good reviews on tripadvisor. The truth is I think you can buy a tasty pastizz in any pastry shop or cafes. I can’t remember how many pastizzi I had during our stay, and I have never had so much pastry in such a short time.
I created a mini version here because my biggest cookie cutter is only 8 cm. Hope you enjoy it. 🙂
- 130g dried split peas
- 1 onion, finely chopped
- 1 teaspoon curry powder
- 3 sheets of puff pastry
- salt and pepper
- 1 egg to make the egg wash
- salt and pepper
- Olive oil
- round cookie cutter
- Soak the dried peas for 1 hour.
- Rinse and put the peas in a sauce pan with cold water. The water needs to cover the peas. Bring the water to boil in high heat and then simmer in medium heat for 30 minutes or until the peas are tender and soft.
- While cooking the peas, heat the olive oil in a frying pan and cook the onion until soft.
- When the peas are cooked. Drain. Add the cooked onion and curry powder to mix well. I like to mush it a little bit. Add salt and pepper to taste. Set aside to cool.
- Preheat the oven to 180°C and prepare two baking trays. Line with baking paper.
- Use a round cookie cutter to cut out circles. I used a 8 cm cookie cutter. 3 puff pastry make 27 circles. Spoon the filing onto the center of the circle. Fold up 2 sides of the pastry to the middle to seal, like you are making a dumpling. Press the ends to make sure it’s sealed.
- Place on the baking trays and brush the egg wash.
- Bake for 20 mins or until puffed and golden. Cool on a baking rack and serve warm.