Green Pea Phyllo Purses Recipe

Step 1

Place peas between several layers of kitchen towels to absorb excess liquid.

Step 2

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.

Step 3

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.

Step 4

Repeat 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.

Step 5

Spray baking sheets with oil. Transfer pastries to sheet & bake until golden brown, 20 to 25 minutes. Transfer to a platter & serve at once.

Things You'll Need

  • 3 3/4c Frozen petit peas, defrosted
  • 1tb Extra virgin olive oil
  • 2ea Jalapeno peppers, seeded &
  • -- minced
  • 1tb Grated ginger
  • 1/2tb Lemon juice
  • 1ts Honey
  • 1tb Cilantro, minced
  • 1tb Mint, minced
  • 10ea Phyllo sheets
  • Olive oil spray

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