Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Indian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 c Frozen petit peas, defrosted
1 tb Extra virgin olive oil
2 ea Jalapeno peppers, seeded &
-- minced
1 tb Grated ginger
1/2 tb Lemon juice
1 t Honey
1 tb Cilantro, minced
1 tb Mint, minced
10 ea Phyllo sheets
Olive oil spray
Place peas between several layers of kitchen towels to absorb excess
liquid.
Place in a food processor & pulse until reduced to a coarse pulp. Combine
with oil, peppers, ginger, lemon juice & honey in a large skillet. Saute
over
moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool & divide
into
24 portions.
Preheat oven to 350F. Cut phyllo sheets in half lengthwise & 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.
Repaet with 2 more squares. Place a portion of the filling in the centre.
Bring up the opposite corners of the phyllo, crimp firmly & twist the ends
to
form purses, each with a pointed top. Repeat with remaining phyllo.
Spray baking sheets with oil. Transfer pastries to sheet & bake until
golden
brown, 20 to 25 minutes. Transfer to a platter & serve at once.
