Discussions


Topic: Pastizzi tal-pizelli

Displaying posts 1 - 10 out of 10.
  • Mark

    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
  • Sarah

    Hi,

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

    Thank you
    Posted on 8:35 on 06 August
  • Mark

    Pepper and salt
    Posted on 12:37 on 06 August
  • Mark

    Also I add some corn beef and a tsp of curry

    Posted on 12:38 on 06 August
  • Sarah

    thank you 😀
    Posted on 10:30 on 07 August
  • Mark

    Welcome
    Posted on 14:18 on 07 August
  • Joe Grech

    Traditionally curry is also used with these pastizzi. Without it they’re just tasteless.
    Posted on 15:40 on 21 March
  • Griselda Goodrham

    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
  • Len Duffill

    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
  • Nancy Borg

    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