Green Pea Phyllo Purses
Submitted by corcel
Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.
YIELD
2 dozenPREP
20 minCOOK
25 minREADY
1 hrsA crisp, golden pastry that hides a bright, Indian-influenced pea filling. These phyllo purses take the flavors of a samosa and lighten them with baked-not-fried sheets of paper-thin dough.
The filling leans on a secret: drying the peas hard before food-processing them into a coarse pulp. Wet peas turn the filling into a paste; properly dried peas pulse into a textured mix that holds its shape inside the purse. Fresh ginger, minced jalapeño, lemon juice, and a touch of honey brighten the whole thing, and a last-minute stir of cilantro and mint keeps it fresh instead of cooked-down.
The purses themselves are just three squares of phyllo stacked, sprayed with oil, filled in the center, and gathered up at the corners into a pointed pouch. Twist the top firmly so they hold their shape during the bake.
Bake until deeply golden, which takes 20 to 25 minutes at moderate heat. Pulled too early, the phyllo stays pale and chewy instead of shattering at the first bite.
Chef Tips
- Keep unused phyllo covered with a damp towel during assembly. It dries out within minutes and cracks.
- Use cooking spray rather than a brush to apply oil. It’s faster and uses far less fat, which keeps the appetizer light.
- Serve immediately. Phyllo loses its shatter within 20 minutes of baking.
Variations
Ingredients
Directions
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.
Sauté over moderate heat for 2 to 3 minutes.
Stir in the herbs. Let cool and divide into 24 portions.
Preheat oven to 350℉ (180℃).
Cut phyllo sheets in half lengthwise and fourths crosswise, forming 80 4×6 inch squares.
Cover phyllo with slightly damp towel.
Lay one square on a sheet of waxed paper. Spray it with olive oil.
Repaet 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.
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.
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