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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.
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