... and the method
Heat the oil in a large frying pan until hot. Cook the onion and garlic for 5 minutes or until soft. Add the curry powder, celery salt and black pepper and fry for a further 30 seconds. Place in a container with a lid, cool and then fridge until ready for use.
The photos so far :
Take your pastry sheets out of the fridge and allow them to get to room temperature – you'll get a cracked and split sheet if you try to unroll straight away.
You will need two baking trays, floured and a round straight sided cutter 10cms/4” in diameter. Unroll the sheet – initially you should get six circles – gather the remnants and re-roll for a further four - a total of 10 pastizzi per sheet.
Place a level tablespoon of mixture in the middle of each circle. Brush half the circle with the beaten egg and fold up to seal. Edge the seal with a pastry fork and then egg wash. Do not overfill – use your pastry fork to flatten the filling, it will make it easier to fold and seal – follow the instructions and photos given in “The pastry fork and the dainty” and “The “dew” and the dainty bake” if you'd like to see a step by step photo guide.
The beauty of using a sheet is that it's already flat
– I'd give it a quick once over with a rolling pin just
for the fun of it
Ready for the oven!
Pre-heat your oven 200fan/220c/Gas 7.
Bake the pastizzi for 20 minutes.
Here they are, fresh out of the oven and then cut in half – let them cool!
You'll need 20 of these perfect little pastries – they'll disappear very quickly or you could freeze half the batch for another day!
Alternatively if you're not a lover of peas or taking the time, try the Three Cheese version ...