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
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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