| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers, Ethnic, Vegetables | 24 | Purses | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Yamuna Devi, "Yamuna's Table" Contributed by: Mark Satterly Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com (Lynn A Montroy) on Apr 09, 1997
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