Curried Pea Pastizzi: A Savory Bite of Malta

My grandmother, a woman who could coax flavor out of the simplest ingredients, often spoke of her travels. While she never actually left our small town, her stories transported us to far-off lands. One such tale was of Malta, an island nation she envisioned filled with sun-drenched beaches and bustling markets overflowing with exotic spices. Though she never tasted them herself, she’d attempt to recreate dishes from her imaginations. Her “Maltese pockets,” as she called them, were nothing like authentic pastizzi, but filled with a curried pea mixture baked inside store-bought pastry, they became a beloved family treat – a tangible link to her imagined Mediterranean paradise. This recipe, inspired by those childhood memories, is an homage to her culinary spirit.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 20
• Yield: 20 pastizzis
• Dietary Type: Vegetarian (can be vegan with modifications)

Ingredients

• 175g 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) (Optional: For a vegan option, use a plant-based milk for brushing.)

Equipment Needed

• Saucepan
• Large frying pan
• 2 Baking sheets/trays
• Baking paper
• 10cm round cutter

Instructions

1. Begin by preparing the split peas. Place them in a saucepan and cover with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer, uncovered, for 30 minutes, or until the peas are tender. Drain the cooked peas thoroughly and set aside.

2. While the peas are cooking, prepare the aromatic base. Heat the olive oil in a large frying pan over high heat. Add the finely chopped onion and minced garlic. Cook for 5 minutes, or until the onion is softened and translucent.

3. Add the curry powder to the pan with the onion and garlic. Cook, stirring constantly, for 30 seconds, or until the curry powder becomes fragrant. This step is crucial for unlocking the full flavor of the spices.

4. Incorporate the cooked split peas into the pan. Add 1/4 cup of cold water. Cook, stirring occasionally, for 5 minutes, or until the liquid has evaporated. The mixture should be relatively dry. Set aside to cool completely. Cooling is essential to prevent the pastry from becoming soggy.

5. Preheat your oven to 220°C (200°C fan forced). Line two baking sheets/trays with baking paper. This will prevent the pastizzi from sticking and ensure easy cleanup.

6. Remove the partially thawed puff pastry from its packaging. Using a 10cm round cutter, cut 5 rounds from each pastry sheet. Reroll any excess pastry scraps to maximize yield. If using a vegan alternative to the egg wash, have it ready.

7. Lightly beat the egg in a small bowl. Brush the edge of each pastry round with the beaten egg. This will act as a glue to help seal the pastizzi. If using a vegan option such as plant-based milk, brush the edges of the pastry rounds.

8. Spoon 1 level tablespoon of the cooled pea mixture onto the center of each pastry round. Spread the pea mixture to form a 5cm log shape. Be careful not to overfill, as this can make the pastizzi difficult to seal.

9. Fold up two sides of the pastry to enclose the pea log. Pinch the edges firmly to seal. Twist the ends to form points, creating the distinctive diamond shape of pastizzi.

10. Place the shaped pastizzi on the prepared baking trays. Brush the tops with the remaining beaten egg (or your chosen vegan alternative). This will give them a beautiful golden-brown color and a glossy finish.

11. Bake for 20 to 25 minutes, or until the pastizzi are puffed and golden. Keep a close eye on them to prevent burning, especially towards the end of the baking time.

12. Once baked, stand for 4 minutes before serving. This allows the pastizzi to cool slightly and the filling to set.

13. To Freeze (Uncooked): Place the uncooked pastizzi on a baking tray lined with baking paper and freeze for 2 to 3 hours, or until firm. Transfer to a large snaplock bag, expel air from bag, and freeze for up to 1 month.

14. To Reheat: Preheat oven to 220°C (200°C fan forced). Line 2 baking trays with baking paper and place frozen pastizzi on prepared trays. Bake for 25 minutes, or until golden and heated through.

Expert Tips & Tricks

• For a richer flavor, consider adding a pinch of ground cumin or coriander to the pea mixture.
• If you find the pastry difficult to work with, try chilling it in the refrigerator for 10-15 minutes before cutting out the rounds.
• Don’t overcrowd the baking trays. Bake in batches if necessary to ensure even browning.
• For a more authentic Maltese touch, add a small amount of ricotta cheese to the pea mixture (if not making vegan).
• Make sure the peas are very well drained after cooking. Excess moisture will make the pastry soggy.

Serving & Storage Suggestions

Serve the Curried Pea Pastizzi warm as a snack, appetizer, or light lunch. They are delicious on their own or with a side salad.

Storage:

• Room Temperature: Store baked pastizzi at room temperature for up to 2 hours.
• Refrigerator: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Freezer: Store uncooked pastizzi in the freezer for up to 1 month. Bake directly from frozen. Baked pastizzi can also be frozen, but the pastry may lose some of its crispness upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	313.7 kcal	N/A
Calories from Fat	178 g	57%
Total Fat	19.8 g	30%
Saturated Fat	4.9 g	24%
Cholesterol	9.3 mg	3%
Sodium	127.6 mg	5%
Total Carbohydrate	28.2 g	9%
Dietary Fiber	3.2 g	12%
Sugars	1.3 g	5%
Protein	6.2 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free puff pastry for a gluten-free version.
• Spicier: Add a pinch of chili flakes or a dash of hot sauce to the pea mixture for extra heat.
• Different Legumes: Substitute the split peas with lentils or chickpeas for a different flavor profile.
• Vegan: Ensure puff pastry is vegan and use a plant-based milk (soy, almond, or oat) or a mixture of maple syrup and aquafaba for brushing the pastizzi.
• Vegetables: Add finely diced vegetables such as carrots, potatoes or zucchini to the pea mixture to enhance its nutritional value and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked split peas?
A: While possible, it’s best to cook the split peas from dried. This allows you to control the texture and flavor. Pre-cooked peas may be too soft and mushy.

Q: My pastry is shrinking when I bake the pastizzi. What am I doing wrong?
A: This is usually caused by the pastry being too warm. Make sure the pastry is partially thawed but still cold when you cut out the rounds. You can also try chilling the cut rounds in the refrigerator for a few minutes before filling and baking.

Q: Can I make the pea mixture ahead of time?
A: Absolutely! The pea mixture can be made up to 2 days in advance and stored in the refrigerator. This is a great way to save time on the day you want to bake the pastizzi.

Q: How do I know when the pastizzi are done?
A: The pastizzi are done when they are puffed and golden brown. The pastry should be crisp and the filling should be heated through.

Q: Can I use a different shape for the pastizzi?
A: Of course! While the traditional shape is a diamond, you can experiment with different shapes, such as triangles or squares. Just make sure to seal the edges tightly to prevent the filling from leaking out.

Final Thoughts

These Curried Pea Pastizzi are more than just a recipe; they’re a journey through time and a celebration of culinary imagination. I encourage you to try this recipe and let it transport you to your own personal paradise, just as my grandmother’s “Maltese pockets” transported me. Don’t be afraid to experiment with flavors and adapt the recipe to your own taste. And most importantly, share your creations with loved ones and create lasting memories. Pair these savory bites with a crisp white wine or a refreshing iced tea for the perfect complement. Enjoy!