Green Pea Phyllo Purses
Yield
2 dozenPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¾ | cups |
green peas
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | each |
jalapeño pepper
minced |
*
|
| 1 | tablespoon |
ginger
grated |
|
| ½ | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
honey
|
|
| 1 | tablespoon |
cilantro
minced |
|
| 1 | tablespoon |
mint leaves
minced |
|
| 10 | each |
phyllo (filo) pastry sheets
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 887 | ml |
green peas
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 2 | each |
jalapeño pepper
minced |
*
|
| 15 | ml |
ginger
grated |
|
| 7.5 | ml |
lemon juice
|
|
| 5 | ml |
honey
|
|
| 15 | ml |
cilantro
minced |
|
| 15 | ml |
mint leaves
minced |
|
| 1E+1 | each |
phyllo (filo) pastry sheets
|
*
|
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 4x6 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.
