Phylo Onion And Dill Purses

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. In a large saute pan heat 3 tablespoons olive
oil over medium heat. Add the onions to the pan, season with salt and
pepper and saute gently over medium heat until the onions have caramelized
to a rich golden-brown, about 20 minutes. At the end of the cooking time
add the fresh dill and pour the onions out onto a cookie sheet and allow to
cool completely before proceeding on to the purses. On a clean and dry
workspace lay out 1 sheet of phyllo and brush lightly with olive oil. Lay
another sheet of phyllo on top of the first, brush with oil and repeat two
more times. Using a pastry wheel, cut off the corners of the dough to
achieve a sort of rounded shape. Spoon 2 to 3 tablespoons of the onion
mixture into the center of the dough. Gather up the edge of the dough, pull
towards the center to from the folds of the purse, and pinch the dough to
seal the purse closed. Brush the outside of the purse with olive oil and
repeat this purse making until the onions are all used. Place the finished
purses on a cookie sheet and bake for 20 minutes until crisp and brown.
This recipe yields 6 to 8 purses.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A43 broadcast 05-03-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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