3 3/4 cups frozen peas, defrosted
1 tablespoon extra virgin olive oil
2 jalapeno peppers, seeded and minced
1 tablespoon grated ginger root
1/2 tablespoon lemon juice
1 teaspoon honey
1 tablespoon minced cilantro
1 tablespoon chopped fresh mint
10 sheets phyllo pastry
olive oil spray
Servings: 24
1. 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.
2. 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 centre. 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.
3. 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.
Servings: 24
1 tablespoon extra virgin olive oil
2 jalapeno peppers, seeded and minced
1 tablespoon grated ginger root
1/2 tablespoon lemon juice
1 teaspoon honey
1 tablespoon minced cilantro
1 tablespoon chopped fresh mint
10 sheets phyllo pastry
olive oil spray
Servings: 24
1. 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.
2. 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 centre. 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.
3. 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.
Servings: 24
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