Description
Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH
Ingredients
- 24 oz. pancetta, small diced
- 24 oz. blue cheese crumbles
- 2 oz. parsley, chopped
- 8 oz. bread crumbs (not panko)
- 16 oz. liquid egg product, divided
- 0.2 oz. salt
- 0.25 oz. pepper
- 2 oz. roasted garlic
- 60 sheets Athens Phyllo Dough (14×18)
- 24 oz. butter, melted
- Sauce
- 16 oz. roasted red peppers
- 1 oz. roasted garlic
- .2 oz. salt
- .25 oz. pepper
- 1 oz. parsley, chopped
- 16 oz. mayonnaise
Directions
Sauté pancetta over medium high heat until crisp. Drain most of the excess fat off of the pancetta and add the blue cheese, parsley, bread crumbs, egg, salt and pepper and garlic, keeping 8 ounces of the egg product out for brushing the phyllo. Mix the ingredients until well incorporated but do not over mix the filling.
Layer 5 sheets of phyllo with melted butter. Cut the phyllo sets into 6 squares (5×5) and evenly distribute the filling into the center of each of the squares. Brush the edges with the remaining egg product and pinch the purses closed, bringing he edges to the top. Repeat process 11 times to make 72 purses.
Place the purses about 1.5 inches apart on a parchment-lined sheet tray and bake at 350°F for about 15-18 minutes or until the phyllo is golden brown.
While the purses are baking place the drained roasted red peppers in a food processor and puree until smooth. Combine garlic, salt and pepper, parsley and mayonnaise with the red pepper puree and chill until service.
Tips
- Serve the purses shortly after coming out of the oven with the sauce as either a base for the purses or as a dipping sauce.
- If necessary, tie each purse with twine before baking to hold the purses together. For garnish, tie each purse with a blanched chive.
- Athens Ready-To-Go Phyllo Dough can be substituted for the 14×18 phyllo dough.
