Pastizzi tal Pizelli (Pea Pastizzi)
When ready to cook, prepare the pastizzi dough according to the recipe and set aside.
Wash and drain the peas, place in a pan then cover with plenty of salted water and add the bicarbonate of soda. Bring to a boil, reduce to a simmer then cook for about 50 minutes, or until the peas are very soft. Drain well and set aside.
Heat a little oil in a pan, add the onions and fry until golden (about 8 minutes) add the peas, mix thoroughly then season with salt, black pepper and curry powder, to taste. Take off the heat and set aside.
Remove the prepared pastry from the refrigerator and roll out thinly. Cut out circles about 9cm in diameter from the pastry then brush the edges with egg wash. Put some of the pea mixture in each (offset from the centre) then fold the pastry circle in half and seal the edges together. Transfer to a lightly-greased baking tray then brush the tops with egg wash.
Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the pastry is golden brown and cooked through. Serve warm.
Originally from: celtnet.org.uk