Wednesday, November 12, 2014

Healthy stuffed spinach pastry



25 g /1 Oz/2 tbsp raisins

25 ml/1 1/2  tbsp olive oil

450 g/1 lb fresh spinach, washed
And chopped

6 drained canned anchovies, chopped

2 garlic cloves, finely chopped

25 g/1 Oz/1/3 cup pine nuts, chopped

1 egg, beaten

350 g/ 12 Oz puff pastry

Salt and ground black pepper


  (MAKES 20)


(1)   To make the filling, soak the raisins in a little warm water for 10 minutes. Drain, then chop roughly Heat the oil in a large saute pan or wok, add the spinach, stir, then cover and cook over low heat for about 2 minutes. Uncover, turn up the heat and let any liquid evaporate. Add the anchovies, garlic and seasoning. Cook, stirring, for a further minute. Remove from the heat, add the raisins and pine nuts, and cool.






(2)   Preheat the oven to 180°C/ 350°F/Gas 4. Roll out the pastry to a 3 mm/1/8 in thickness.




(3)   Using a 7.5 cm/3 in pastry cutter, cut out 20 rounds, re-rolling the dough if necessary. Place about two teaspoons of the filling in the middle of each round, then brush the edges with a little water. Bring up the sides of the pastry and seal well (left). Press the edges together with the back of a fork. Brush with egg Place the turnovers on a lightly greased baking sheet and bake for about 15 minutes, until golden. Serve warm.

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