Curried Pea Pastizzi - cooking recipe

Ingredients

175 g split peas (green dried)
1 tablespoon olive oil
1 brown onion (small finely chopped)
2 garlic cloves (minced)
3 teaspoons curry powder (mild)
4 sheets frozen puff pastry (partially thawed)
1 egg (lightly beaten)

Preparation

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