- 2 tbsp raisins
- 1 1/2 tbsp JuJu Royal Garlic Extra Virgin Olive Oil
- 1 lb spinach, chopped
- 6 cans anchovies, chopped
- 2 garlic cloves, chopped
- 1/3 cup pine nuts, chopped
- 1 egg, beaten
- 12 oz puff pastry
- salt and pepper, to taste
Soak raisins in warm water for 10 minutes. Drain, chop coarsely.
Heat oil in a wok, add spinach and stir to coat for 2 minutes in low heat.
Increase heat to medium and cook until liquid evaporates.
Stir in anchovies, garlic, salt and pepper, cook for 2 minutes.
Remove from heat, add raisins and pine nuts and leave to cool.
Preheat oven to 350.
Roll out pastry to 1/8-inch thick.
Using a 3-inch cookie cutter, cut out 20 rounds.
Place 2 tsp of filling in the middle of rounds and brush the edges with water.
Bring the sides of the rounds together and press gently to seal, press the edges with the back of a fork.
Brush turnovers with egg.
Place onto greased baking sheet and bake for 15 minutes, until risen and golden brown.