Prepared by Bryan Robson

Ingredients:

Ingredients for the Pastizzi Dough

• 2 packets of Store Bought Puff Pastry

Ingredients for Filling

• 2 Small White Onions
• 1 Tablespoon Olive Oil
• 3 Tablespoon Water
• Salt and Pepper
• 200g Peas (Frozen are fine)
• 200g Ricotta
• 1 Egg Yolk
• 1 Egg
• 30g Grated Parmesan Cheese

Method:

Method for Pastry

• 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

1. 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.
2. 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).
3. Once the peas are cooked, as below, move over to a bowl and leave to cool for a couple of minutes.
4. To the peas, add the egg yolk, Parmesan cheese and ricotta. Mix using a spoon or
   your clean hands.

Method of making the Pastizzi

1. 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.
2. With your hands, gently squeeze the dough to create slightly thinner round pieces of dough, as below.
3. Add a tablespoon of the pea mixture to the pastry pieces and enclose, forming a half-moon shape.
4. Lay all the pastries on a baking sheet lined with parchment paper.

Method of Baking

1. Pre-heat your oven to 190 Degrees Celsius.
2. Brush your pastries with some egg wash ( 1 egg, beaten)
3. And bake for approximately 25 minutes or until golden brown.
4. Enjoy!

Recipe Credit

• Chef: Damian Ciappara
• Restaurant: Commando Restaurant
• Click here for more info!