Pea Pastizzi

Feasts

https://www.cutoutandkeep.net/projects/pea-pastizzi • Posted by Octopus Publishing

MAKES 10

You will need

Olive Oil 1 Large Onion , very finely chopped 2 Fat Garlic Cloves , crushed 300 g Can marrowfat Peas 1 tbsp Medium-spiced Curry Powder 1 tsp Freshly Ground Black Pepper 20 g Unsalted Butter 1 Sheet of ready-rolled all-butter Puff Pastry 1 Large Egg , beaten Maldon Sea Salt flakes

Project Budget

Time

Difficulty

Description

MAKES 10

Instructions

1. Drizzle a little olive oil into a frying pan set over a medium-high heat. When the oil is hot, add the onion and cook for a few minutes, until softened and starting to colour around the edges. Add the garlic and cook for about 1 minute, or until the onion and garlic begin to colour and are cooked through. Stir in the peas, curry powder, pepper, butter and a generous amount of salt (as peas are very sweet and need to be seasoned well). Cook for about 5 minutes, mashing the peas roughly as you stir, until they are cooked through. Remove the pan from the heat and leave to cool.

2. Preheat the oven to 200ÆC (180ÆC fan), Gas Mark 6. Line a large baking tray with baking paper.

3. Place the sheet of puff pastry on a clean work surface with its paper lining underneath it. Divide the sheet into 10 equal rectangles. Divide the cooled pea mixture into 10 sausageshaped portions. Press 1 portion on to each rectangle of pastry. Gather the 2 ends of the pastry rectangle and fold them over the ends of the sausage, then roll up the filling in the pastry and pinch the pastry to seal in the filling. Seal any gaps in the pastry by carefully pinching them shut. Place the roll on the prepared baking tray with the sealed side facing downwards. Repeat with the remaining pastry rectangles and portions of filling. Brush the rolls with egg wash and bake for about 25 minutes, or until crisp and golden. Serve immediately. These rolls are also great served at room temperature