Spiced pea-filled pastries

Name: Spiced pea-filled pastries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 320 g all-butter puff pastry sheet (or use shortcrust); 20 g butter; 3 tbsp whole milk

Mallika Basu's pea pinwheels never fail to impress and work well with shortcrust and all-butter puff pastry.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Makes12
CourseAccompaniment
Prepare15 mins
Cook30 mins
Total time45 mins
Pluschilling and cooling

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320g all-butter puff pastry sheet (or use shortcrust)
20g butter
3 tbsp whole milk

For the filling

2 tsp oil or melted butter or ghee
1 tsp cumin seeds
2 cloves garlic, finely grated
2½ cm piece ginger, peeled and finely grated
400g frozen Essential Garden Peas
1 tsp Cooks’ Ingredients Chaat Masala
1 tsp ground coriander
1 tsp chilli powder, to taste
¼ x 25g pack coriander, leaves chopped
¼ x 25g pack mint, leaves chopped

To start the filling, heat the oil, butter or ghee in a wok or sauté pan over a medium-high heat and sizzle the cumin seeds. Stir in the garlic and ginger for 1 minute, then tip in the peas.
Mix well, then add the spice powders and salt and stir again to combine. When the peas are soft, take the pan off the heat. Leave to rest until cool enough to tip into a food processor, then mince coarsely, adding the herbs. Let it cool completely. When almost cool, take the pastry sheet out of the fridge and place on a large baking tray, without unrolling, for 10 minutes, according to pack instructions.
Unroll the pastry gently, leaving it to rest on the parchment it was rolled in. Smooth the pea filling over evenly. Using one of the long edges of the paper, roll the pastry over and around the filling, like you would a Swiss roll, ending with the seam-side down. Pop on a tray and chill in the fridge for 30 minutes.
Towards the end of the chilling time, preheat the oven to 220ºC, gas mark 7. Melt the 20g butter in the milk in the microwave or a small pan. Take the tray out of the fridge, transfer the pastry roll to a chopping board and use a serrated knife to cut the roll into 12 even discs. Lay the pieces flat and equidistant on the paper-lined baking tray, pinching the edges to seal if you need to.
Brush each pinwheel with the milk and butter mix and bake for 15 minutes. Brush again with the butter-milk mix and bake for another 10 minutes or until golden and crispy. Eat warm or leave to cool completely.

Cook’s tip

These can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven if you want them warm again. Or make the pea filling a day ahead, then chill. Shape and bake the pinwheels on the day.

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