Green Pea Phyllo Purses

[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.