Pastizzini tal-Piżelli
List of Ingredients
Instructions
Oven Preparation
Preheat oven to 180°c.
Sautéing the Aromatic Base
Start with the filling. Fry the onion in olive oil until it’s lightly browned together with the curry.
Adding the Peas and Seasoning
Drain the peas through a sieve and add them to the onion. Season with salt & pepper.
Mashing and Cooking the Filling
Cook for about 10 minutes stirring constantly mashing the peas with a spoon.
Creating the Paste and Cooling
Cook until you get a consistent paste. Turn heat off and let it cool completely before using.
Preparing the Pastry Wash
Mix the olive oil with the melted butter.
Preparing the Filo Pastry
Open the filo pastry and take two sheets.
Protecting the Remaining Pastry
Cover the rest with a damp kitchen towel to avoid them from drying out.
Shaping and Portioning the Filling
Crinkle them from the middle lengthwise and place 3 tablespoons of the pea mixture.
Buttering the Pastry
Brush the surface with the butter mixture.
Enclosing the Filling
Fold the edges to enclose the filling and press the pastry from the edges.
Cutting and Sealing the Pastizzini
Cut the pastizzini, flip them over and tuck in the edges to enclose the filling well.
Tray Arrangement and Final Coating
Place them onto a baking sheet and brush them well with the butter mixture. Failing to brush them the pastry will get too brittle and cracks.
Baking to Golden Perfection
Repeat the process with the rest of the filling and bake for about 30 minutes, or until nice and golden.
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