Spinach Turnovers Recipe
Ingredients
| 25 g/1 oz/3 tbsp raisins | ||
| 25 ml/1 1/2 tbsp olive oil | ||
| 450 g/1lb fresh spinach, washed and chopped | ||
| 6 canned anchovies, drained and chopped | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| 25 g/1 oz/1/3 cup pine nuts, chopped | ||
| 350 g/12oz puff pastry | ||
| Egg | 1 , beaten | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. To make the filling, soak the raisins in a little warm water for 10 minutes. Drain, then chop them roughly. Heat the oil in a large pan or wok and add the spinach, stir, then cover and cook over a low heat for about 2 minutes.
2. Remove the lid from the pan or wok, slightly raise the heat and let any liquid evaporate. Add the anchovies, garlic and salt and pepper. Cook, stirring, for 1 minute more. Remove the pan or wok from the heat, stir in the raisins and pine nuts, and set aside to cool.
3. Preheat the oven to 180°C/350°F/ Gas 4. Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm/1/8in.
4. Using a 7.5cm/3in plain pastry cutter, cut out 20 rounds, re-rolling the dough as necessary. Place two teaspoons of the filling in the middle of each, then brush the edges with a little water.
5. Bring up the sides of the pastry and press the edges together to seal. Brush with some beaten egg. Place on a lightly greased baking sheet and bake for about 15 minutes, or until golden.
2. Remove the lid from the pan or wok, slightly raise the heat and let any liquid evaporate. Add the anchovies, garlic and salt and pepper. Cook, stirring, for 1 minute more. Remove the pan or wok from the heat, stir in the raisins and pine nuts, and set aside to cool.
3. Preheat the oven to 180°C/350°F/ Gas 4. Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm/1/8in.
4. Using a 7.5cm/3in plain pastry cutter, cut out 20 rounds, re-rolling the dough as necessary. Place two teaspoons of the filling in the middle of each, then brush the edges with a little water.
5. Bring up the sides of the pastry and press the edges together to seal. Brush with some beaten egg. Place on a lightly greased baking sheet and bake for about 15 minutes, or until golden.
Chef
