Green Pea Phyllo Purses

Directions

Place peas between several layers of kitchen towels to absorb excess liquid.

Place in a food processor and pulse until reduced to a coarse pulp.

Combine with oil, peppers, ginger, lemon juice and honey in a large skillet.

Sauté over moderate heat for 2 to 3 minutes.

Stir in the herbs. Let cool and divide into 24 portions.

Preheat oven to 350℉ (180℃).

Cut phyllo sheets in half lengthwise and fourths crosswise, forming 80 4×6 inch squares.

Cover phyllo with slightly damp towel.

Lay one square on a sheet of waxed paper. Spray it with olive oil.

Repaet with 2 more squares.

Place a portion of the filling in the centre.

Bring up the opposite corners of the phyllo, crimp firmly and twist the ends to form purses, each with a pointed top.

Repeat with remaining phyllo.

Spray baking sheets with oil.

Transfer pastries to sheet and bake until golden brown, 20 to 25 minutes.

Transfer to a platter and serve at once.