Roll the Pastry onto each other, so it looks as the second image below. And store in the fridge until the filling is ready.
Method for Filling
Chop the onions and sweat (cook without colour) in the olive oil. After a few minutes add 1 tablespoon of water so that the onions cook and do not burn.
Once all the water has evaporated, add the peas and the remaining water so that you can cook the peas. Whilst cooking, mash the peas slightly with the back of your spoon to obtain a mushy texture (as below).
Once the peas are cooked, as below, move over to a bowl and leave to cool for a couple of minutes.
To the peas, add the egg yolk, Parmesan cheese and ricotta. Mix using a spoon or your clean hands.
Method of making the Pastizzi
Take out the puff pastry and slice into 1.5cm discs, you should be able to see the round pattern and layers of pastry in the middle.
With your hands, gently squeeze the dough to create slightly thinner round pieces of dough, as below.
Add a tablespoon of the pea mixture to the pastry pieces and enclose, forming a half-moon shape.
Lay all the pastries on a baking sheet lined with parchment paper.
Method of Baking
Pre-heat your oven to 190 Degrees Celsius.
Brush your pastries with some egg wash ( 1 egg, beaten)
And bake for approximately 25 minutes or until golden brown.