She Strengthens

Elevate Your Dining Experience with the Exquisite Beggar’s Purse

Inspired by the iconic Quilted Giraffe restaurant in New York, the beggar’s purse is a gourmet appetizer that will impress your guests with its elegance and flavor. This delicate dish consists of a phyllo-dough pouch filled with a savory mixture of vegetables and herbs, tied with a cotton string, and baked to perfection.

The Origins of the Beggar’s Purse

Originally, the beggar’s purse was a mini crêpe topped with caviar and crème fraîche, but Stu Stein’s innovative recipe revolutionized the dish by using phyllo dough and a rich filling.

Ingredients for the Filling

• 4 tablespoons vegetable oil
• 4 ramps (wild leeks) or 1 large cultivated leek, cut into small dice
• 4 stalks asparagus, ends trimmed, cut into small dice
• 1 rib celery, cut into small dice
• 1 carrot, peeled and cut into small dice
• 2 spring onions or 1 small yellow onion, cut into small dice
• 1/4 pound fava beans or French green beans, cut into small dice
• 1/4 pound morel or shiitake mushrooms, cleaned and cut into quarters
• 2 cloves garlic, finely chopped
• Kosher salt and cracked black pepper
• 1/2 cup dry white wine

Ingredients for the Beggar’s Purses

• 8 sheets phyllo dough
• Vegetable oil, as needed
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• Kosher salt and cracked black pepper, to taste

Preparing the Filling

Heat the oil in a large sauté pan over low to medium heat. Add the ramps, asparagus, celery, carrots, onions, beans, mushrooms, garlic, salt, and pepper. Sauté, stirring often, until the vegetables are soft but not colored, approximately 15 to 20 minutes. Add the wine and cook until the liquid is almost dry. Taste and adjust the seasoning. Allow the vegetables to cool.

Crafting the Beggar’s Purses

Heat the oven to 375°F. Cut each phyllo dough sheet in half to form 16 squares. Cover the phyllo with plastic wrap and a damp towel to prevent drying out. Place one sheet of phyllo on your work surface, brush with oil, and sprinkle with chopped herbs, salt, and pepper. Add three more sheets in an X pattern, brushing each sheet with oil before placing the next one on top. In the middle of the top sheet, place one quarter of the cooled filling. Pull all the sides up toward the center to form a purse, and tie the top with a cotton string. Brush the outside with oil and season with salt and pepper. Repeat the process to make a total of four purses.

Baking and Serving

Place the purses on a baking tray brushed with vegetable oil. Bake for 15 to 20 minutes or until the phyllo purses become a light golden brown. To serve, cut the string from the phyllo purses, place in a shallow soup bowl, and serve with seasoned vegetable stock.