ChEAT’s Pastizzini tal-Piżelli
Our healthier twist or ‘cheat’ on the classic pea Pastizzi. It may not be the traditional recipe, but it’s an easy, foolproof way to enjoy a similar result, without all the extra fat.
Ingredients:
1tsp Olive Oil
1 Small Onion (finely chopped)
400g Canned Peas (dry weight)
Salt & Pepper
1/2tsp Curry Powder
1pkt Filo Pastry
2tbsp Olive Oil
2tbsp Butter (melted)
Method:
Preheat oven to 180°c.
Start with the filling. Fry the onion in olive oil until it's lightly browned together with the curry.
Drain the peas through a sieve and add them to the onion. Season with salt & pepper.
Cook for about 10 minutes stirring constantly mashing the peas with a spoon.
Cook until you get a consistent paste. Turn heat off and let it cool completely before using.
Mix the olive oil with the melted butter.
Open the filo pastry and take two sheets.
Cover the rest with a damp kitchen towel to avoid them from drying out.
Crinkle them from the middle lengthwise and place 3 tablespoons of the pea mixture as shown.
Brush the surface with the butter mixture.
Fold the edges to enclose the filling and press the pastry from the edges as shown.
Cut the pastizzini, flip them over and tuck in the edges to enclose the filling well.
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.
Repeat the process with the rest of the filling and bake for about 30 minutes, or until nice and golden.
Related Posts
Follow our Social Platforms
