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Vegan Indian Recipes - Starters and Snacks
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Green Pea Phyllo Purses
from Sharon Raghavachary

Serving Size: 24

  • 3 3/4c Frozen petit peas, defrosted
  • 1 tb Extra virgin olive oil
  • 2 ea Jalapeno peppers, seeded & -- minced
  • 1 tb Grated ginger
  • 1/2tb Lemon juice
  • 1 t sweetener
  • 1 tb Cilantro, minced
  • 1 tb Mint, minced
  • 10 ea 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 & sweetener 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 804" X 6" squares. Cover phyllo with slightly damp towel.

Lay one square on a sheet of waxed paper. Spray it with olive oil. 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 theends 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.