Maltese Pea Pasties - Pastizzi Tal Pizelli Recipe

Name: Maltese Pea Pasties - Pastizzi Tal Pizelli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g marrowfat peas; 100 g Spanish onions, finely diced; 100 g carrots, finely diced; 1 kg puff pastry, shop bought; 1 vegetable stock cube; 2 teaspoons mild curry powder; 1 teaspoon ground black pepper; 1 teaspoon salt; 25 g butter; 1 egg, for glazing; 50 ml olive oil; 2 liters water (for cooking)

Servings: persons

500 g marrowfat peas
100 g Spanish onions, finely diced
100 g carrots, finely diced
1 kg puff pastry, shop bought
1 vegetable stock cube
2 teaspoons mild curry powder
1 teaspoon ground black pepper
1 teaspoon salt
25 g butter
1 egg, for glazing
50 ml olive oil
2 liters water (for cooking)

1
Follow the packet instructions for soaking the dried marrowfat peas over night, rinse and drain.
2
In a large pan add the olive oil and soften the diced onion and carrot.
3
add the curry powder, pepper and salt mix in well.
4
add the peas, stockcube and top up with hot water covering the peas by a good inch or so. Mix in well and bring to the boil for a minute.
5
Turn down to a low simmer and cook out for a good few hours, stir occasionally until soft, thick and mushy.
6
add the knob of butter and mix in well, then remove from the heat and allow to fully cool.
7
Using premade (shop bought, pre rolled for total ease) puff pastry place about 2-3 tablespoons of the cold mix in a sausage shape down one side of a 4x4 inch square of pastry, roll up into a sausage shape (stick the edge with some beaten egg mix if you need to).
8
Brush the finished rolls with beaten egg and bake in the oven until golden (follow packet instructions, should be about 180-200C for about 15-30 minutes depending on oven).
9
Serve hot or cold.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g marrowfat peas, 100 g Spanish onions, finely diced, 100 g carrots, finely diced, 1 kg puff pastry, shop bought, and more.

Yes, Maltese Pea Pasties - Pastizzi Tal Pizelli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maltese Pea Pasties - Pastizzi Tal Pizelli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions