You’ll Need
For the Pea Filling
250g cooked yellow split peas, well drained
1 small onion, finely diced
1 garlic clove, finely grated
1 tsp mild curry powder
½ tsp ground cumin
quarter tsp turmeric
1 tbsp olive oil
½ tsp sea salt
For the Parcels
2 x 320g sheets ready-rolled puff pastry
1 egg, beaten
1 tsp nigella seeds
Optional but Dangerous
Chilli sauce
Extra pastizzi
A cold Maltese lager
Method
Place the onion, garlic and olive oil in a heatproof dish.
Air fry at 185°C for 5 minutes until soft.
Stir in the curry powder, cumin and turmeric and cook for 1 minute.
Mash in the split peas and salt, leaving a little texture, then cool completely.
Cut eight 14cm circles from the puff pastry.
Place a mound of filling in each, draw the sides together and pinch into an oval seam.
Chill for 15 minutes while you preheat the air fryer to 190°C.
Brush with beaten egg and scatter with nigella seeds.
Air fry in batches for 10-13 minutes until puffed and deeply golden.
Rest for 3 minutes before opening one and burning your mouth through impatience.