Vegetarian Phyllo Purses Recipes

PHYLLO ONION AND DILL PURSES

Phyllo Onion and Dill Purses image

Provided by Food Network

Yield 6 to 8 purses

Number Of Ingredients 7

Ingredients

1 package phyllo dough
2 large onions, sliced, 1 1/2 cups
1/4 cup plus 3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ground toasted coriander seed
1/4 cup freshly chopped dill

Steps:

Preheat oven to 350 degrees.
In a large saute pan heat 3 tablespoons olive oil over medium heat.
Add the onions to the pan, season with salt and pepper and saute gently over medium heat until the onions have caramelized to a rich golden brown, about 20 minutes.
At the end of the cooking time add the fresh dill and pour the onions out onto a cookie sheet and allow to cool completely before proceeding on to the purses.
On a clean and dry workspace lay out 1 sheet of phyllo and brush lightly with olive oil.
Lay another sheet of phyllo on top of the first, brush with oil and repeat two more times. Using a pastry wheel, cut off the corners of the dough to achieve a sort of rounded shape.
Spoon 2 to 3 tablespoons of the onion mixture into the center of the dough. Gather up the edge of the dough, pull towards the center to from the folds of the purse, and pinch the dough to
seal the purse closed. Brush the outside of the purse with olive oil and repeat this purse making until the onions are all used.
Place the finished purses on a cookie sheet and bake for 20 minutes until crisp and brown.

PHYLLO PURSES

Phyllo Purses image

Frozen phyllo dough is available in most supermarkets. To keep it from drying out while you work, cover the dough you're not using with a damp kitchen towel.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 dozen

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium shallots, finely chopped
1 pound white mushrooms, finely chopped
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons creme fraiche
2 tablespoons fresh chervil, chopped
6 sheets of frozen phyllo dough, thawed
6 tablespoons unsalted butter, melted
24 fresh chives
1 ounce osetra caviar

Steps:

In a medium saucepan, heat the olive oil until hot but not smoking. Add shallots, and cook over medium heat until translucent, about 3 minutes. Stir in mushrooms, and cook until they are soft and all the liquid is absorbed, about 7 minutes. Stir in salt and pepper. Remove from heat, and set aside to cool. When cool, fold in the creme fraiche and chervil until combined. Set aside.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay one sheet of phyllo on a clean work surface. Brush phyllo lightly with melted butter, and top immediately with a second sheet of phyllo. Brush again with butter, and top with a third sheet of phyllo. Repeat with remaining 3 sheets of phyllo. Using a pizza cutter, cut the stack of layered phyllo sheets into 24 four-inch squares.
Place a teaspoon of mushroom filling in the center of each square. Carefully draw up the sides of the squares and pinch them together to seal in the filling. Place purses on the parchment-lined baking sheet, and bake until the edges are golden brown, about 20 minutes. Let cool slightly. Tie a chive around each pinched phyllo purse, and top with 1/4 teaspoon caviar. Serve phyllo purses warm.

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