Spinach Empanadillas
Empanadillas means "little empanadas" and these small parcels of puff pastry stuffed with a spinach filling make a delicious tapas.
Ingredients
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Instructions
- Soak the raisins in hot water for 10 minutes. Drain and chop finely.
- 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.
- Add the garlic and anchovy fillets and cook for a further 1-2 minutes.
- Turn off the heat, add the chopped raisins and the pine nuts, season well. Mix well and allow to cool.
- Roll out the puff pastry to about 3mm (1/8") thick.
- 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.
- 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.
- 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.
- Place on a wire rack to cool, but serve warm.