peasy purses

2 cups shelled fresh peas
1 tbs virgin olive oil
1 ½ tsp grated fresh ginger
1 ½ tsp minced garlic
1 tsp lemon juice, freshly squeezed
½ tsp honey
1 ½ tsp minced cilantro
1 ½ tsp minced mint leaves
6 sheets phyllo pastry
salt/pepper to taste
olive oil for brushing phyllo

Place peas in a food processor. Pulse a few times until peas are evenly coarse in consistency. Transfer to a skillet and add olive oil, ginger, garlic, lemon juice and honey. Place over medium heat for 2 to 3 minutes. Stir in cilantro and mint. Season with salt and pepper. Remove from heat and allow to cool. Divide into 12 equal portions.

Dampen a clean kitchen towel and place over sheets of phyllo to keep from drying out. Starting with one sheet, brush half (width wise) lightly with oil and fold over. Cut in half to form two squares. Spoon pea mixture into centre of pastry. Bring corners up and twist into purses. Repeat with remaining sheets. Place on a Silpat- or parchment paper-lined baking sheet and bake at 350-degrees for 12-15 minutes or until golden brown. Serve hot.