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Ingredients Jump to Instructions ↓

  1. 2 teaspoons 10ml Onions - sliced, (1 1/2 cups) (large)

  2. 1/4 cup 59ml Extra-virgin olive oil - plus

  3. 3 tablespoons 45ml Extra-virgin olive oil

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Black pepper

  6. 1 tablespoon 15ml Ground toasted coriander seed

  7. 1/4 cup 36g / 1 1/3oz Freshly-chopped dill

  8. 1 Phyllo dough

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 to 8 purses.

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