Chile Pea Puffs

nonstick cooking spray (HS note: or a bit of olive oil)
2 cups cooked green peas, lightly mashed
1/2 cup crumbled paneer (or any cheese that crumples- I used feta)
2 small green serrano chiles, minced (remove seeds to reduce heat)
1/4 teaspoon salt to start
1/4 teaspoon red chile powder or red chile flakes (less to reduce heat)
1/2 teaspoon minced garlic
1 pack medium wonton wrappers


Preheat oven to 400F degrees. Lightly grease a baking sheet with cooking spray (HS note: or line with parchment paper).

In a bowl combine the peas, paneer, green chiles, salt, chile powder, and garlic. Mix well.

Place one teaspoon of the mixture into a center of a wonton wrapper. Lightly brush the sides og the wrapper with water. Fold the wrapper over to form a triangle, or if you are using round wrappers, fold to form a half-moon. Press the edges firmly to secure the seam so the filling does not fall out.

Place the puffs in a single layer on the baking sheet. Spray them lightly with cooking spray. Cook for 7 to 8 minutes per side or until they are crisp and the skin changes to a lovely golden brown. Serve immediately with your choice of chutney.

Makes about 50

Note: these freeze well, so if you don't want 50 right now, freeze before spraying/baking.