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Displaying posts 1 - 10 out of 10.
  • Pastizzi Recipe: Pastizzi tal-Pizelli (Pea Cakes)

    Ingredients

    300 grams (or 10.58 oz) dried peas

    100 grams (or 3.52 oz) finely chopped onions

    Oil for frying

    Seasoning

    Bicarbonate soda

    Egg wash

    750 grams (or 1 lb and 10.45 oz) puff pastry

    Method

    Soak the peas for some 5 hours or more. Wash in plenty of salted water, adding some bicarbonate of soda to the water. Cook the peas until theyu2019re very soft. Drain well.
    Fry the onions in oil. Add the peas, mix well and season to taste.

    Roll out the puff pastry thinly and cut out circles about 9 cms in diameter. Egg wash the edges. Put some of the mixture onto each of the circles on one side. Fold the pastry circle in half and seal the edges together. Egg wash and bake in a medium to hot oven for about half an hour or until the pastry is done.

    Posted on 11:51 on 03 June
  • Hi,

    Wondering is the seasoning just ground pepper or any particular seasoning?

    Thank you

    Posted on 8:35 on 06 August
  • Pepper and salt

    Posted on 12:37 on 06 August
  • Also I add some corn beef and a tsp of curry

    Posted on 12:38 on 06 August
  • thank you 😀

    Posted on 10:30 on 07 August
  • Welcome

    Posted on 14:18 on 07 August
  • Traditionally curry is also used with these pastizzi. Without it they’re just tasteless.

    Posted on 15:40 on 21 March
  • I am trrying to make these round pea caakes but when you fold them in half they are not round any more. I mke e oblong ones already. Some people use Cumin for seasoning .

    G.Goodrham

    Posted on 14:20 on 12 April
  • The following ingredients were given to me by one of the largest makers of pea cakes in Malta.
    A packet of dried peas (soaked for 12 hours before use) 1 large onion, 2 desert spoons of curry powder. tomato puree, sugar and salt and pepper to flavour.

    Posted on 18:54 on 11 November
  • Hi Mark,
    Can you tell me, what is the purpose of using the bicarbonate of soda?

    Thank you

    Posted on 22:17 on 25 January