This might sound like an unusual name for a recipe but it sums up the shape of these delicious crunchy treats perfectly. If you imagine an old-fashioned money pouch, then that is the form these appetizers take. Each filo pouch is stuffed with a creamy potato mixture as well as scallops, and the pastry bakes to golden brown perfection, keeping the scallops inside juicy and succulent.
These are served on a bed of homemade sweet onion marmalade, which you can make in advance if you like. Working with filo pastry (or phyllo, as it is also spelt) is not difficult and you will see the instructions on the package, showing you how to layer the dough before filling it with your choice of filling which, in this case, is scallops and potatoes, as well as a touch of truffle oil. If you have some truffles, you can finely slice them and add them to the potato and scallop mixture, but this is optional so you do not have to buy them just for this recipe.
This makes a lovely appetizer and a simple garnish of a couple of chives is all you need. Serve this flavorful appetizer before a poultry or meat main dish and really whet your dinner guests’ appetites.
- 1 tablespoon white truffle oil
- 4 sheets filo dough
- 4 jumbo scallops
- 2 cups heavy cream
- 4 large potatoes
- 4 oz melted butter
- 8 chives, for garnish
- 2 tablespoons very finely chopped red bell pepper, for garnish (optional)
- Salt and black pepper, to taste
- 2 tablespoons dark brown sugar
- 4 bay leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard seeds
- 2 tablespoons balsamic vinegar
- 5 very big yellow onions
- 2 tablespoons butter
- Salt and black pepper, to taste
- First make the sweet onion marmalade.
- Peel the onions, and then cut them into thin half-rings.
- Add the butter to a pan over a medium heat, and then add the chopped onions.
- Add a few grinds of salt to encourage the onions to lose their water, and add about the same amount of black pepper.
- When the onions become translucent, add the bay leaves and mustard seeds.
- Keep cooking the onions, stirring now and then, until all the water and evaporated and the onions start to stick to the pan.
- Combine the vinegar, sugar, and Worcestershire sauce in a cup, and then add this to the onions.
- Keep cooking until the sugar caramelizes and the mixture becomes thick and dark brown.
- Do not let it burn.
- You will need about ⅓ of the marmalade for this recipe.
- The rest can be refrigerated for up to a week.
- While the onions are caramelizing, you can prepare the beggar's purses.
- Preheat the oven to 325 degrees F.
- Slice the potatoes thinly and toss them in the truffle oil.
- Add them to a pot with the cream, as well as some salt and black pepper.
- Bring the mixture to a boil, and then simmer until very soft.
- Let the potatoes cool, reserving the cream mixture.
- Clean the muscle from each scallop and slice each one into 3 pieces and chill them.
- Assemble the 4 sheets of filo dough, following the instructions on the package.
- Divide the scallops and potatoes between them, keeping this near the center.
- Pull up the sides to form a pouch shape and twist the top.
- Brush each of the 4 pouches with butter and bake for 8 minutes or until golden brown.
- Serve the beggar's pouches with the onion marmalade, and garnish with chives.
- Sprinkle some finely chopped red bell pepper on the plates as a garnish too, if you like.
Keep an eye on these filo pouches while they are in the oven. They will be fine for the first few minutes but watch them after that and do not let them get any darker than the shade you see in the picture. As soon as they resemble this, they are ready to serve. You will love the flavor of the sweet onion marmalade. It is just as sweet as orange marmalade but with the unmistakable flavor of caramelized onion. This lovely marmalade is perfect with the scallop appetizers, and it is also good with roasted game meat or steak, or on your next cheeseburger.
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