Pastizzi tal-Piżelli

Classic pastizzi filled with spiced mashed peas.

• Serves: 12 pastizzi
• Preparation: 45 min
• Cooking: 45 min

Ingredients

Pastry

• 500g plain flour
• 1 tsp salt
• 250-300ml cold water
• 200g margarine or butter, softened
• 2 tbsp vegetable oil, for stretching

Filling

• 250g dried split peas, soaked overnight
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Pinch chilli flakes (optional)

Method

1. Soak the split peas overnight, then simmer until tender and drain thoroughly.
2. Cook the onion with the spices, stir in the peas and mash to a thick filling; cool completely.
3. Prepare and layer the pastizzi dough, then chill it before cutting into rounds.
4. Flatten each round, add the pea filling and pinch into a crescent shape.
5. Bake at 220°C until crisp and golden, about 20–25 minutes.

Image credit: Charles Haynes via Wikimedia Commons (resized for web)

Image source: https://commons.wikimedia.org/wiki/File:Pastizzi.jpg

Image licence: https://creativecommons.org/licenses/by-sa/2.0/