Green Pea Phyllo Purses (can be spicy)

[Guest guest]

Green Pea Phyllo Purses

 

3 3/4 cups frozen petit peas, defrosted

1 tablespoon extra virgin olive oil

2 jalapeno peppers, seeded and minced (optional)

1 tablespoon grated ginger

1/2 tablespoon lemon juice

1 teaspoon sugar

1 tablespoon cilantro, minced

1 tablespoon mint, minced

10 phyllo sheets

olive oil spray

 

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

Place in a food processor and pulse until reduced to a coarse pulp. Combine with

oil, peppers, ginger, lemon juice and sugar in a large skillet. Saute over

moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool and divide into 24

portions. Preheat oven to 350F. Cut phyllo sheets in half lengthwise and fourths

crosswise, forming 80 4 inch X 6 inch 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 center. Bring up the

opposite corners of the phyllo, crimp firmly and twist the ends to form purses,

each with a pointed top. Repeat with remaining phyllo. Spray baking sheets with

oil. Transfer pastries to sheet and bake until golden brown, 20 to 25 minutes.

Transfer to a platter and serve at once.

 

 

 

 

 

 

 

[Guest guest]

This sounds soooo good!

 

 

- DJ

 

-----------------------

Always remember: Today's mighty oak is simply

yesterday's nut that held its ground...

 

 

 

 

_____

 

 

On Behalf Of Myrtle Killian

Saturday, April 18, 2009 4:47 PM

 

Green Pea Phyllo Purses (can be spicy)

 

 

 

 

 

Green Pea Phyllo Purses

 

3 3/4 cups frozen petit peas, defrosted

1 tablespoon extra virgin olive oil

2 jalapeno peppers, seeded and minced (optional)

1 tablespoon grated ginger

1/2 tablespoon lemon juice

1 teaspoon sugar

1 tablespoon cilantro, minced

1 tablespoon mint, minced

10 phyllo sheets

olive oil spray

 

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

Place in a food processor and pulse until reduced to a coarse pulp. Combine

with oil, peppers, ginger, lemon juice and sugar in a large skillet. Saute

over moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool and

divide into 24 portions. Preheat oven to 350F. Cut phyllo sheets in half

lengthwise and fourths crosswise, forming 80 4 inch X 6 inch 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 center. Bring up the opposite corners of the phyllo, crimp

firmly and twist the ends to form purses, each with a pointed top. Repeat

with remaining phyllo. Spray baking sheets with oil. Transfer pastries to

sheet and bake until golden brown, 20 to 25 minutes. Transfer to a platter

and serve at once.