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BLUE CHEESE & PANCETTA PHYLLO PURSES WITH ROASTED PEPPER AIOLI Courtesy of Michael N. Masseria, Executive Chef/Totally Cooked Catering, Cuyahoga Falls, OH Ingredients
Purses
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 Fillo Dough (14x18)
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 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 (5x5) 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 350ºF 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 Filo DoughTM can be substituted for the 14x18 fillo dough.
Click here for Athens Ready-To-Go conversion details.
Yield: 24 portions (3 pieces per portion)
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Pancetta |
24 oz |
$0.44 |
$10.56 |
| Blue cheese |
24 oz. |
$0.22 |
$5.28 |
| Parsley |
2 oz. |
$0.31 |
$0.62 |
| Bread crumbs |
8 oz. |
$0.04 |
$0.32 |
| Liquid egg product |
16 oz. |
$0.08 |
$1.28 |
| Salt |
0.4 oz. |
$0.04 |
$0.02 |
| Pepper |
0.5 oz. |
$0.58 |
$0.29 |
| Roasted garlic |
3 oz. |
$0.18 |
$0.54 |
| Athens Fillo Dough (14x18) |
60 each |
$0.12 |
$7.20 |
| Butter |
24 oz. |
$0.12 |
$2.88 |
| Roasted red peppers |
16 oz. |
$0.16 |
$2.56 |
| Mayonnaise |
16 oz. |
$0.04 |
$0.64 |
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$32.19 |
Cost per portion: $1.34
Retail price per portion: $3.50
Food cost: 38%
Profit percentage: 62%
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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