Boil the peas in salted water for about ten minutes then drain and put them in a bowl.
In a pan fry the chopped shallots and garlic, add the peas, salt and cook for a couple of minutes.
Now blend the peas until you get a thick cream, put them in a bowl and add the cheese, turmeric and pepper. Stir until a well blended mixture is obtained.
Roll out the puff pastry, cut a disc with a diameter of 10 cm with a coppapasta.
overlap 2/3 thin disks then place in the center of each a spoonful of pea mixture. Moisten the edge with a little water then fold the dough until you get some crescents taking care to leave a slight stretch open to let out the steam during cooking.
Place the pastizzi next to each other on a baking tray, with the slot facing upwards, bake in a preheated oven at 180 degrees for about 20 minutes or until they are golden.
Once cooked, let it cool slightly, then serve the pastizzi to the peas.