YIELD
2 dozenPREP
20 minCOOK
25 minREADY
1 hrsIngredients
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.
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