Ingredients
1 roll Athens® Phyllo Dough (9″ x 14″), thawed
6 ounces pancetta, small diced
8 ounces blue cheese, crumbled
1/2 cup parsley, chopped
1/2 cup bread crumbs
4 ounces liquid egg, divided
1/4 teaspoon black pepper
4 cloves roasted garlic
1 stick butter, melted
For Aioli
4 ounces roasted red peppers, drained
4 cloves roasted garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons parsley, chopped
1/2 cup mayonnaise
Directions
Thaw one roll of phyllo, following thawing instructions on package. Line baking tray with parchment paper. Preheat oven to 350⁰F.
Sauté pancetta over medium high heat until crisp. Drain excess fat. In a medium bowl, combine pancetta, blue cheese, 1/2 cup parsley, bread crumbs, 1/4 cup liquid egg, pepper and garlic. Mix just until incorporated.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Lightly brush with butter. Layer with 4 more sheets of phyllo. Cut stack in half lengthwise and then into 6 – 4 1/2″ squares. Repeat process with remaining phyllo giving you a total of 24 squares.
Spoon 1 heaping tablespoon onto the center of each square. Brush perimeter with liquid egg. Gather phyllo up over filling and pinch just above filling to seal. Brush lightly with butter and place on parchment lined baking tray 1″ apart. Bake 15-18 minutes or until golden brown.
While purses are baking, place roasted red peppers in a food processor or blender and puree until smooth. Add garlic, salt, pepper, parsley and mayonnaise pulsing to combine. Keep aioli chilled until ready to serve.
Serve purses warm with aioli as a drizzle or dip.
Nutrition
Serving size: 1 appetizer (35g), Amount per serving: Calories 120, Total Fat – 8g, Saturated fat – 4.5g, Trans Fat – 0g, Cholesterol – 35mg, Sodium – 260mg, Dietary Fiber – 0g, Total Carbohydrate –8g Total Sugars – 1g, Protein –4g, Vitamin D – 0%, Calcium 4%, Iron 0%, Potassium 0%
Tips
Purses may be garnished by tying each with a blanched chive.
