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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.
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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.
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3
Preheat oven to 220C (200C fan forced).
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4
Line 2 baking sheets/trays with baking paper.
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5
Using a 10cm round cutter, cut 5 rounds from each pastry sheet and brush edge of round with egg.
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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.
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7
Place on prepared trays and brush with remaining egg.
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8
Bake for 20 to 25 minutes or until puffed and golden.
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9
Stand for 4 minutes before serving.
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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.
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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.
