Ideal as starters, for a buffet table, and smart enough for any party occasion, this recipe originally appeared in Bon Appetit magazine in April 1998. I added a few touches. The filling combination is delicious!
Preheat oven to 400 deg F/ 200 deg Celsius. Take out a muffin tin.
Heat the olive oil in a skillet over medium-high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, about 5 - 7 minutes. Stir often.
Cool slightly, then add the Parmesan and mix inches.
Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut 5 x 5 inch squares from each pastry sheet -- reserve the leftover pastry for another use.
Press each pastry square carefully into muffin cups (they should be about 1/3 cup deep), and leave an overhang.
Place about 1/4 cup or less of the zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 square Brie atop each one, and then place 1 slice prosciutto atop the Brie. (Any high-quality ham will do).
Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven).
Brush the purses lightly with the beaten egg, as this will help colour them golden.
Bake in the pre-heated oven for about 15 minutes, until puffy and golden.
If served as starters, put finely chopped parsley on each plate before placing the purse. You could also use thinly-sliced red bell pepper as a garnish.