Best Crispy Beggars Purse Recipes

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BEGGARS PURSES



Beggars Purses image

These are the best appetizers ever! You can mix and match the meats and they are a crowd pleaser for sure! Never met anyone who didn't love them! Hope you enjoy them as much as we do. Thanks Monica

Provided by Monica Keleher

Categories     Meat Appetizers

Number Of Ingredients 7

1 lb italian sausage meat removed from casing (either spicy or sweet) you can use turkey sausage here or whatever you like
1 red pepper small dice
ranch dressing, I don't measure this I just squirt it in. you want the consistency of a meatball
shredded cheddar cheese
cilantro chopped
1 pkg wonton wrappers
salt and pepper

Steps:

  • 1. In a large bowl combine all ingredients except the wonton wrappers. cover cookie sheets with tin foil and set the oven to 375 degrees
  • 2. place the wonton wrappers out on a work surface and get a small bowl of water. Place a dollop of the mixture in the center of the wonton wrapper. Do not over stuff or it will burst in the oven.Put your fingers in the water and go along the outsides of the wonton wrappers with water.
  • 3. place on cookie sheet as they are closed.
  • 4. Put in the oven and cook until the wontons are golden brown and crispy. Serve immediately, but they are great at room temperature as well.

BEGGARS PURSES FILLED WITH SHRIMP AND SCENTED WITH LEMON AND THYME



Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 beggars purses

Number Of Ingredients 14

1 1/2 cups cooked shrimp, finely diced (about 12 medium shrimp)
1 lemon, zested
1/4 lemon, juiced
1 1/2 tablespoons minced fresh thyme leaves
2 tablespoons extra-virgin olive oil
Salt and pepper
20 blades fresh chives
Crepes, recipe follows
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup water
2 eggs
4 tablespoons unsalted butter, melted
Pinch salt

Steps:

  • Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
  • In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
  • To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
  • To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.

WILD MUSHROOM AND LEEK BEGGAR'S PURSES



Wild Mushroom and Leek Beggar's Purses image

Any combination of wild mushrooms can be used; try chanterelles and shiitakes.

Provided by Martha Stewart

Number Of Ingredients 8

4 leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 pounds wild mushrooms, cleaned and sliced or left whole, depending on size
1-2 tablespoons fresh thyme leaves
Salt and freshly ground pepper
1/4 cup Madeira or veal or beef stock
6 sheets frozen phyllo dough, thawed in refrigerator
6-8 tablespoons unsalted butter, melted

Steps:

  • Split leeks in half lengthwise, leaving root attached. Remove some of the inner layers to use for tying purses; blanch them for 30 seconds in boiling water, refresh in cool water, drain, and set aside.
  • Remove green tops and thinly slice leeks. Saute in 1 tablespoon of the oil until soft, about 5 minutes. Do not brown. Remove from pan to a large bowl.
  • Add another tablespoon of oil to pan, turn heat to medium high, and add enough mushrooms to cover bottom of pan. Cook, stirring frequently, until just softened, about 3 minutes. Remove from pan and add to leeks. Repeat until all mushrooms are cooked. If using a variety of mushrooms, cook each type separately.
  • Return mushrooms and leeks to pan. Add thyme, salt, pepper, and Madeira or stock, and cook over high heat, stirring, until liquid is reduced to a syrupy consistency. Set aside to cool.
  • Unwrap phyllo pastry and unroll flat. Cover completely with damp dish towel to prevent drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Repeat until you have three layers. Cut into 4 rectangles. Place 1/3 cup filling in the center of each and gather into a cinched-purse shape. Repeat with remaining filling. (Wrap and refreeze remaining phyllo dough.) Chill purses until firm.
  • Heat oven to 400 degrees. Place purses on a baking sheet and bake until evenly golden brown, about 15 minutes. Tie each purse with a leek ribbon and serve hot.

BEGGARS' PURSES



Beggars' Purses image

Provided by Melissa Roberts

Categories     Shellfish     Appetizer     Dinner     Pan-Fry     Chive     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (First course) servings

Number Of Ingredients 11

For crêpes:
5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chopped chives
For purses:
16 to 20 long chives (from 1 bunch)
3/4 cup sour cream (preferably at room temperature)
4 ounces domestic caviar such as osetra or rainbow trout

Steps:

  • Make crêpe batter:
  • Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blanch whole chives:
  • Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
  • Make crêpes:
  • Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
  • Assemble purses:
  • Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

BEGGAR"S PURSES WITH CRAB



Beggar

Make and share this Beggar"s Purses with Crab recipe from Food.com.

Provided by Bergy

Categories     Crab

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 lb lump crabmeat (artificial is fine or canned)
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons green onions, minced
1 teaspoon parsley
1/2 teaspoon cayenne pepper
salt and pepper
6 stalks chives, blanched
6 crepes (All Purpose Dinner Crepes Batter All purpose dinner crepe)

Steps:

  • Mix together all the ingredients except the crepes and the blanched chive stalks.
  • Lay out the crepes on a flat surface and place a heaping tbsp of the crab mixture in the center of each crepe.
  • Draw up the crepes to make a bundle and tie a chive stalk arounf the neck of the bundle.
  • Serve immediately.

Nutrition Facts : Calories 86.1, Fat 1.1, SaturatedFat 0.1, Cholesterol 57.4, Sodium 304.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 17

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