ABOUT THIS RECIPE
My beautiful friend Rena – who isn’t vegetarian incidentally – made these superb little pies for me, which my 4 year old daughter also loved ! This recipe is the vegan version for you to enjoy. It is a typical Maltese snack, which usually comes in a variety of fillings, and is enormously popular.
These are easy to make, and are not only tasty, but are also fun snacks to have at any time of the day. They are enjoyed in Malta with a cup of hot tea. If you are a busy mum, make a few and freeze the rest – they are ever so handy on those days when there simply isn’t any time to make or bake. Note, they are also fantastic winter accompaniments to have with soup – and as if that weren’t enough, they are wonderful party snacks. Let’s go make them.
Makes around 12 (depending on the size you make)
- Vegetable based, ready-made shortcrust pastry (best to have extra, so buy 2 packets – around ¾ of a kilo, or a kilo is good, depending on how thick you like the pastry)
- extra virgin olive oil
- 2 cups of green split peas (soaked overnight and washed)
- 1 large onion, very finely chopped
- 2 cloves of garlic, finely chopped
- 1 tsp curry powder
- 4 halved sundried tomatoes, very finely chopped
- salt and pepper to taste
- ¼ cup of vegetable stock
If you are using frozen pastry, make sure it has thawed completely. Start off by frying your onions and garlic mix in a non-stick frying pan, until they become a little transparent. Then add your drained split peas, and the remainder of the ingredients, including the vegetable stock. Cover and allow to cook for 40 minutes or so, or until the peas are virtually mushy, mixing every now and again. You should be left with a consistency similar to that of thick mashed potatoes. Then use a hand masher or a fork to mash the ingredients and allow to cool.
Next, roll the pastry on a well floured surface, and cut into saucer-sized circles. Spoon some filling in the middle, and shape them as per the picture into little pastry sacks with a neck diameter of around an inch or so.
Place each one on a non-stick, well greased oven tray, brush with some soya milk, and bake in a preheated oven until golden.
The next part is easy – Tuck In !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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