For the Peas filling recipe: 250g dried peas. 8g salt (1 tsp) Let them soak in 500ml of water overnight Rinse and boil for 30 minutes to an hour to cook till tender then drain and set aside. 1 medium onion - Appr. 200 gr finely chopped 3 tsp mild curry 1/2 tsp mixed spice 1g pepper 1 can Hamper Corned Beef 100g tomato paste (2 tbsp) 1tbsp olive oil and 15g butter (Fry onions, add curry powder, cook out for a minute, add tomato paste, cook out for a minute, add 2-3 tbsp water to loosen mixture, add cornbeef if using, add drained peas and add more water if needed. Set aside to completely cool). For the Ricotta filling recipe: 1 kg ricotta 1 egg 5g salt 1g pepper For the Semolina mixture: 100g semolina 250ml water 20g butter Bring the water to a boil. Remove from the heat add butter and semolina and mix well. Let it cool before you add to the ricotta
This has to be the best lesson on pastizzi. I’ve tried many others but this is it. Thank You Alfred!
They look great nannu!!!! Gratzi hefna.
What a great Video.
Thank you for sharing!!
Nice video. However, can you tell me which oil you used. Also, did you put the finished dough in the fridge overnight?
Can I get a recipe for the filling?
yes i would like to know the meat or pea filling recipe
For the Peas filling recipe:
250g dried peas.
8g salt (1 tsp)
Let them soak in 500ml of water overnight
Rinse and boil for 30 minutes to an hour to cook till tender then drain and set aside.
1 medium onion - Appr. 200 gr finely chopped
3 tsp mild curry
1/2 tsp mixed spice
1g pepper
1 can Hamper Corned Beef
100g tomato paste (2 tbsp)
1tbsp olive oil and 15g butter
(Fry onions, add curry powder, cook out for a minute, add tomato paste, cook out for a minute, add 2-3 tbsp water to loosen mixture, add cornbeef if using, add drained peas and add more water if needed. Set aside to completely cool).
For the Ricotta filling recipe:
1 kg ricotta
1 egg
5g salt
1g pepper
For the Semolina mixture:
100g semolina
250ml water
20g butter
Bring the water to a boil. Remove from the heat add butter and semolina and mix well.
Let it cool before you add to the ricotta
Taqsam king
What’s in the pea filling please?
@@margaretmontebello6297 See Marvin Gauci site on pea pastizzi