Title: Green Pea Phyllo Purses
Categories: Appetizer Indian Vegetable
Yield: 24 Purses
| 3 3/4 | c | Frozen petit peas, defrosted |
| 1 | tb | Extra virgin olive oil |
| 2 | | Jalapeno peppers, seeded & - minced |
| 1 | tb | Grated ginger |
| 1/2 | tb | Lemon juice |
| 1 | ts | Honey |
| 1 | tb | Cilantro, minced |
| 1 | tb | Mint, minced |
| 10 | | Phyllo sheets |
| | | Olive oil spray |
Place peas between several layers of kitchen towels to absorb excess
liquid. Place in a food processor & pulse until reduced to a coarse pulp.
Combine with oil, peppers, ginger, lemon juice & honey in a large skillet.
Saute over moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool &
divide into 24 portions. Preheat oven to 350F. Cut phyllo sheets in half
lengthwise & fourths crosswise, forming 80 4" X 6" 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 & twist the ends to form purses, each with a pointed top. Repeat
with remaining phyllo. Spray baking sheets with oil. Transfer pastries to
sheet & bake until golden brown, 20 to 25 minutes. Transfer to a platter &
serve at once.