Here comes the sun, and I say it’s all right.Gather Journal Spicy Sun Purses
Without the energy (by way of light and heat) emitted by the sun—Earth’s closest star its size dwarfs us by 100 times—life would cease to exist. Our addictive pinched wrappers stuffed with sun-dried tomatoes, peppers, anchovies, and harissa mimic the resplendent orb in shape and heat (there’s spice, plenty of it).
makes about 20
Place sun-dried tomatoes in warm water to soften, about 2 minutes, then pat dry.
Cook peppers and shallot in oil in a skillet over medium-high heat,stirring occasionally, until soft, about 15 minutes. Stir in anchovy and garlic and cook until anchovy melts, about 2 minutes. Add tomatoes and harissa, cook, stirring, 1 minute. Stir in balsamic and 2 Tbsp water and cook 1 minute longer. Remove from heat and stir in capers. Cool to room temperature.
Preheat oven to 400°F. Place a scant Tbsp pepper filling in the center of a wrapper. Lightly brush along right and left edge with a little egg wash, then fold those edges upwards in half, pressing to seal, forming a little open boat. Lightly brush outside with egg wash and place on a parchment lined baking sheet. Repeat with remaining wrappers. Bake until golden brown, about 8 to 10 minutes.