Easy-peasy pea pastizzi

Name: Easy-peasy pea pastizzi
Cook time: 1 h
Yield: 12 small individual pastries
Cuisine: Mediterranean
Ingredients: 1 tbsp olive oil; 20g butter; 1 large eschalot (French shallot), about 60g, finely chopped; 1 garlic clove, finely chopped; 250g peas (frozen or fresh); 1 tbsp white wine, chicken stock or water; ½ tsp salt; ¼ tsp freshly ground black pepper; 2 tbsp fresh mint, finely chopped; 2 tbsp fresh dill fronds (or tarragon), finely chopped; 1 egg, lightly beaten; 150g feta cheese, crumbled; 20g parmesan cheese, finely grated; 2 x 375g ready-rolled sheets, all-butter puff pastry

Helen Goh

September 23, 2022

Pastizzi with a cheesy pea filling.Benjamin Dearnley

easyTime:30 mins - 1 hourMakes:12 small individual pastries

These beloved savoury Maltese pastries are traditionally made with a special flaky dough that requires rolling and resting over a couple of days. While not quite the same, quality store-bought puff pastry makes a fine and easy substitute. Various fillings may be used – ricotta, spinach or curried peas* are popular; it's the shape and folding technique of the pastries that identify them. I'm choosing a pea filling here because it's well suited to the boat shape I love.

Ingredients

1 tbsp olive oil
20g butter
1 large eschalot (French shallot), about 60g, finely chopped
1 garlic clove, finely chopped
250g peas (frozen or fresh)
1 tbsp white wine, chicken stock or water
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp fresh mint, finely chopped
2 tbsp fresh dill fronds (or tarragon), finely chopped
1 egg, lightly beaten
150g feta cheese, crumbled
20g parmesan cheese, finely grated
2 x 375g ready-rolled sheets, all-butter puff pastry

For the egg wash

1 egg
pinch of salt

Method

1. Place a medium saute pan on medium-low heat and add the oil, butter and eschalot. Cook gently for 5 minutes until the eschalot has softened, but not taken on too much colour, then add the garlic. Cook for a minute to soften, then add the peas, white wine (or stock or water) and salt. Stir regularly until peas are tender (about 5 minutes), then carefully transfer to a food processor. Pulse 10-12 times to crush the peas to a coarse mash, then scrape the mix into a mixing bowl. Cool for a few minutes, then add pepper, mint, dill, egg, feta and parmesan. Mix to combine all ingredients, then refrigerate until ready to form the pastries.
2. Prepare the egg wash by whisking the egg and salt together in a small bowl. Working with one pastry sheet at a time, unroll, then use a large round cutter or small plate (approximately 12cm in diameter) to cut out 6 circles. Place a heaped tablespoon of the pea filling (about 40g) into the middle of a pastry circle (try your best to keep the filling in the oval shape of the spoon), then brush around the edges with the egg wash. Bring the sides up and pinch the ends together to form a flat-bottomed "boat", leaving the centre filling exposed. Place on a lined baking tray, then repeat with the remaining pastry circles. Two sheets of puff pastry should be enough to make 12.
3. Preheat oven to 190C fan-forced (210C conventional), then use a pastry brush to paint the tops of the pastries with egg wash. Place the tray in the preheated oven for 25-30 minutes until the pastizzi are golden brown.
4. Transfer to a serving plate and serve while still warm.
*Note: Going against tradition, I've swapped the curry for the brightness of fresh herbs and feta cheese. Feel free to use different spices to make the recipe your own.