#pastizzi

“The Curry pastry on these takes the Pastizzi to a whole other level of YUM”

50g butter 

1 tbs curry powder 

4 sheets store-bought all-butter puff pastry

200g spinach leaves (i used silverbeet leaves)

300g Danish creamy feta, crumbled

1/2 tsp ground white pepper 

2 eggs 

Salt flakes 

Place butter and curry powder in a microwave-safe bowl and microwave on high for 20 seconds. Stir to combine then use to spread across one side of the four pieces of puff pastry. Place pastry directly on top of one another. Place the sheet stack in front of you then roll away to form a thick log. Cut the log into 16 even pieces. Turn to reveal the spiral of curry butter layers and use a rolling pin to roll out to 2mm thick roughly 15cm ovals. Repeat with remaining pastry pieces.

Meanwhile preheat oven to 200C. Grease and line a baking tray with baking paper. Add spinach and bake (in a preheating oven is fine) for 5 minutes or until slightly wilted. Combine in a bowl with feta, pepper, and 1 egg. — At this point, you can flavour this mixture up however you like. Maybe lemon zest or green shallots totally up to you.

Divide mixture between pastry pieces, approx. 2 heaped tablespoons towards the end of the oval. Roll the pastry over to cover the filling then pinch the pastry to join the seam and enclose the filling. Keep rolling the pastry to finish. Brush with egg and place on a baking tray. Repeat with remaining pastry and filling.

Scatter with salt and bake for 30-35 minutes or until golden and puffed. Enjoy!

head to my instagram highlights for a walkthrough of the pastry if it doesn’t make sense