• 175g dried green split peas
  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 teaspoons mild curry powder
  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • Place peas in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, uncovered, for 30 minutes or until peas are tender. Drain.
  • Heat oil in a large frying pan over high heat. Cook onion and garlic for 5 minutes or until softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add peas and 1/4 cup cold water. Cook, stirring occasionally, for 5 minutes or until liquid has evaporated. Set aside to cool completely.
  • Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
  • Using a 10cm round cutter, cut 5 rounds from each pastry sheet. Brush edge of rounds with egg. Spoon 1 level tablespoon mixture onto the centre of each round. Spread to form a 5cm log. Fold up 2 sides of pastry to enclose log. Pinch to seal. Twist ends to form points. Place on prepared trays. Brush with remaining egg.
  • Bake for 20 to 25 minutes or until puffed and golden. Stand for 4 minutes before serving.
  • Protein Dietary Fibre 3.80g 1.40g Fat Total Energy 5.40g 513kJ Fat Saturated Sodium 2.20g 93mg Carbohydrate Total Cholesterol 14.10g 16.00mg Carbohydrate Sugars –