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Ingredients

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

Method

Step 1 Place peas in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, uncovered, for 30 minutes or until peas are tender. Drain.
Step 2 Heat oil in a large frying pan over high heat. Cook onion and garlic for 5 minutes or until softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add peas and 1/4 cup cold water. Cook, stirring occasionally, for 5 minutes or until liquid has evaporated. Set aside to cool completely.
Step 3 Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Step 4 Using a 10cm round cutter, cut 5 rounds from each pastry sheet. Brush edge of rounds with egg. Spoon 1 level tablespoon mixture onto the centre of each round. Spread to form a 5cm log. Fold up 2 sides of pastry to enclose log. Pinch to seal. Twist ends to form points. Place on prepared trays. Brush with remaining egg.
Step 5 Bake for 20 to 25 minutes or until puffed and golden. Stand for 4 minutes before serving.

Curried pea pastizzi

How to make Curried pea pastizzi

Ingredients

Method