Ingredients serve 20 

175gr green split peas

1 tablespoon olive oil

1 small ground onion finely chopped

2 garlic cloves , crushed

4 sheets of puff pastry partially thawed

1 egg lighten beaten

Method

 Place peas in a saucepan. Cover with cold water. Bring to the boilover high 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 union and garlic for 5 minutes or until soften. Add curry powder. Cook stairing for 30 minutes or until fragrant.  Add peas and ¼ cup cold water . Cook stairing occasionally for 5minutes or until liquid has evaporated . Set aside and cool completely . Preheat oven to 220/c . Bake 2 line trays with baking paper .

Using a 10cm round cutter cut 5 rounds from each pastry sheet . brush edgesof rounds with egg . Spoon 1 level tablespoon mixture into the center of each round . Spread a form of 5cm log . fold 2 sides of pastry to enclose log . Pinch to seal . Twist ends to four points . Place on prepared trays . Brush with remaing egg .

Bake for 20 to 25minutes or until puffed and golden . Stand for 4 minutes before serving .

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