Green Pea Phyllo Purses

Recipe Ingredients

3 3/4 cups	888ml	Frozen petit peas - defrosted
1 tablespoon	15ml	Extra virgin olive oil
2		Jalapeno peppers - seeded and
		Minced
1 tablespoon	15ml	Grated ginger
1/2 tablespoon	7.5ml	Lemon juice
1 teaspoon	5ml	Honey
1 tablespoon	15ml	Cilantro - minced
1 tablespoon	15ml	Mint - minced
10		Phyllo sheets
		Olive oil spray

Recipe Instructions

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 honey 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" 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 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.

Source:
Colorado Cache Cookbook (1978)

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