Marrowfat peas with carrots, onion and curry powder — the delicious pea filling Malta calls piżelli.
6 × 80 g packets · approx 500 g total weight · serving suggestion ×2
Cooking
Pre-heat oven to 230°C. Place frozen pastizzi on a baking tray and cook for 25–30 minutes until golden brown.
Storage
Store at −18°C. Do not refreeze once thawed.
Marrowfat peas with carrots, onion and curry powder — the delicious pea filling Malta calls piżelli.
6 × 80 g packets · approx 500 g total weight · serving suggestion ×2
Cooking
Pre-heat oven to 230°C. Place frozen pastizzi on a baking tray and cook for 25–30 minutes until golden brown.
Storage
Store at −18°C. Do not refreeze once thawed.
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