Curried Pea Pastizzi

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 175 g split peas (green dried)
• 1 tablespoon olive oil
• 1 brown onion (small finely chopped)
• 2 garlic cloves (minced)
• 3 teaspoons curry powder (mild)
• 4 sheets frozen puff pastry (partially thawed)
• 1 egg (lightly beaten)

Recipe

• 1 place peas in a saucepan, cover with cold water and bring to the boil over high heat and then reduce heat to medium and simmer uncovered for 30 minutes or until peas are tender, drain.
• 2 heat oil in a large frying pan over high heat and cook onion and garlic for 5 minutes or until softened and then add curry powder and cook stirring for 30 seconds or until fragrant and then add peas and 1/4 cup cold water and cook stirring occasionally for 5 minutes or until liquid has evaporated and set aside to cool completely.
• 3 preheat oven to 220c (200c fan forced).
• 4 line 2 baking sheets/trays with baking paper.
• 5 using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg.
• 6 spoon 1 level tablespoon of mixture onto the centre of each round and spread to form a 5cm log and then fold up 2 sides of the pastry to enclose the log and pinch to seal and then twist ends to form points.
• 7 place on prepared trays and brush with remaining egg.
• 8 bake for 20 to 25 minutes or until puffed and golden.
• 9 stand for 4 minutes before serving.
• 10 to freeze - place uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours or until firm and then transfer to a large snaplock bag, expel air from bag and freeze for up to 1 month.
• 11 to reheat - preheat oven to 220c (200c fan forced). line 2 baking trays with baking paper and place frozen pastizzi on prepared trays and bake for 25 minutes or until golden and heated through.