Mixed Vegetable Pastry Purses
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
18
- Ingredients
- 2 Tbsps extra virgin olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic cloves (finely minced)
- 3 cups fresh Mushrooms (diced)
- 1 ½ cups Asparagus (trimmed, parboiled and diced)
- ½ cup Snow peas (diced)
- 10 sheets Phyllo dough (18 x 13 inch)
- non-stick cooking spray
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 2 Small pots, 1 Whisk, 1 Fork
Preparation steps
1.
Preheat oven to 375° F/190° C.
2.
Heat oil in a skillet over medium heat. Saute onion until soft and translucent. Add garlic and mushrooms and continue to cook another 4-5 minutes. Add asparagus and snow peas and cook for another 3-4 minutes. Remove from heat and let cool.
3.
Stack the phyllo sheets on top of each other and cut lengthwise in half. Then, cut each stack crosswise into thirds, making six sections total. Cover phyllo with a damp kitchen towel to prevent from drying.
4.
Place one square of phyllo on a clean work surface, spray with cooking spray. Top with a second square of phyllo, off-setting the corners and spray that layer. Top with a third square of phyllo, off-setting the corners again to form a rough star shape.
5.
Spoon 2 large tablespoons of the filling in the center of the phyllo. Enclose filling by bringing together two opposite sides. Continue to gather the edges while twisting and pleating them slightly to form a 'beggars purse'.
6.
Place the purses on a baking sheet and spray them liberally with cooking spray and bake until tops are golden brown, roughly 20 minutes. Remove from oven and let cool before serving.
