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Pea Pastizzi

Extract from Feasts • By Sabrina Ghayour • Published by Mitchell Beazley


$ $ $ $ $
• • • • •
45 mins


Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2022 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission. · Feasts by Sabrina Ghayour. Published by Mitchell Beazley. £20.00. ( Photography by Kris Kirkham.
  • Step 1

    Drizzle a little olive oil into a frying pan set over a medium-high
    heat. When the oil is hot, add the onion and cook for a few
    minutes, until softened and starting to colour around the edges.
    Add the garlic and cook for about 1 minute, or until the onion
    and garlic begin to colour and are cooked through. Stir in the
    peas, curry powder, pepper, butter and a generous amount
    of salt (as peas are very sweet and need to be seasoned well).
    Cook for about 5 minutes, mashing the peas roughly as you stir,
    until they are cooked through. Remove the pan from the heat
    and leave to cool.

  • Step 2

    Preheat the oven to 200ÆC (180ÆC fan), Gas Mark 6. Line a large
    baking tray with baking paper.

  • Step 3

    Place the sheet of puff pastry on a clean work surface with
    its paper lining underneath it. Divide the sheet into 10 equal
    rectangles. Divide the cooled pea mixture into 10 sausageshaped
    portions. Press 1 portion on to each rectangle of pastry.
    Gather the 2 ends of the pastry rectangle and fold them over
    the ends of the sausage, then roll up the filling in the pastry and
    pinch the pastry to seal in the filling. Seal any gaps in the pastry
    by carefully pinching them shut. Place the roll on the prepared
    baking tray with the sealed side facing downwards. Repeat with
    the remaining pastry rectangles and portions of filling. Brush
    the rolls with egg wash and bake for about 25 minutes, or until
    crisp and golden. Serve immediately. These rolls are also great
    served at room temperature

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