Spinach Empanadillas

Spinach Empanadillas
Empanadillas means "little empanadas" and these small parcels of puff pastry stuffed with a spinach filling make a delicious tapas.
  Serves:  15 empanadillas       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) puff pastry
  • 250 g (8 oz) spinach, washed and chopped
  • 4 anchovy fillets, chopped (optional)
  • 2 tbsp pine nuts (optional)
  • 1 garlic clove, crushed
  • 1 tbsp raisins
  • 1 tbsp olive oil
  • 1 egg, beaten
  • Salt
  • Pepper
  1. Soak the raisins in hot water for 10 minutes. Drain and chop finely.
  2. Heat the oil in a pan over a low heat and add the spinach. Cover and cook over a low heat for about 4 minutes, stirring occasionally.
  3. Add the garlic and anchovy fillets and cook for a further 1-2 minutes.
  4. Turn off the heat, add the chopped raisins and the pine nuts, season well. Mix well and allow to cool.
  5. Roll out the puff pastry to about 3mm (1/8") thick.
  6. Use a 75cm (3") cookie cutter to cut circles from the pastry. Layer any scraps on top of one another and roll out as before to cut more pastry circles.
  7. Place a heaped teaspoon of filling in each circle. Wet the edges of the pastry circles and fold in half. Press the edges together then crimp the edges with a fork.
  8. Place the empanadillas on a lightly-greased baking tray. Brush with beaten egg then bake at 160°C/ 320°F fan oven, 180°C/ 355°F normal oven for 15 minutes.
  9. Place on a wire rack to cool, but serve warm.