Ingredients
Units
Scale
- 1/4 cup raisins - chopped
- 1 1/2 tbs. olive oil
- 1 lb. of fresh baby spinach
- 2 oz. can of anchovies - chopped
- 2 cloves of garlic - chopped
- 1/4 cup of walnuts - chopped
- 1 egg - beaten
- 2 sheets Puff Pastry
- Salt and Black pepper to taste
Instructions
- For the Filling:
- Heat the olive oil in a large cast iron frying pan; add the spinach and toss over a low heat, just until it begins to wilt.
- Add the chopped anchovies, garlic and dash of salt and black pepper and toss over a low heat for a minute or two; then toss in the raisins and chopped nuts.
- Remove from the pan and place in a colander; then set in a bowl to cool down.
- Preheat Oven to 350 F.
- On a lightly floured surface roll out the puff pastry dough to ¼ inch thickness.
- Using a cover to a large jar cut out approximately 20 rounds, then re-roll the scraps and cut these into rounds as well.
- Place a tablespoon of the filling in the center of each round. Brush the edges with a little water then fold and seal, pressing together with the edge of a fork. Brush each one with the egg wash.
- Place the pies on a prepared baking sheet.
- Bake for 15 – 20 minutes until puffed and a beautiful golden color is achieved.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: Spanish
