| 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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