GREEN PEA PHYLLO PURSES

Ingredients:

• 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

Preparation:

• 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.