Chad Pennington Spinach Empanadillas
Source of Recipe
Internet
List of Ingredients
20 Servings
2 tb Raisins
1 1/2 tb Olive oil
1 lb Fresh Spinach, washed chopped
6 Drained Canned Anchovies chopped
2 Garlic Cloves, finely chopped
1/3 c Pine nuts chopped
1 Egg, beaten
12 oz Puff Pastry
Salt and ground pepper
Recipe
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 a 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.
Preheat the oven to 350F degrees. Roll out the pastry to a 1/8 in
thickness.
Using a 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 edges with a little water. Bring up the sides of the
pastry and seal well (left). Press the edges together with the back of the
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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