Difference between revisions of "Spinach and Anchovy Pastries"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Maltese ([^cC])(.*)\]\]" to "Category:Maltese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
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[[Category:Savory pastry Recipes]] | [[Category:Savory pastry Recipes]] | ||
[[Category:Anchovy Recipes]] | [[Category:Anchovy Recipes]] | ||
Revision as of 11:47, 10 May 2012
Description
File:Spinach and Anchovy Pastries.jpg
Spinach and Anchovy Pastries
- Serves 4.
Ingredients
- 400 g short pastry
Filling
- 1 kg spinach, cooked and well drained
- 6 anchovy fillets
- 2 medium onions finely sliced
- 100 g black olives, stoned and chopped
- 100 g peas, fresh or frozen (optional)
- 3 tablespoons olive oil
- salt and pepper to taste
- egg yolks to glaze.
Directions
- Heat oil in a frying pan and fry onions until soft, add anchovies and mash with a fork, add and stir for a few minutes, then add spinach and blend well with the other ingredients.
- Add peas, if using any.
- Season with salt and pepper if necessary.
- The spinach should be well drained or the filling will be too watery.
- Cook over a low flame for 5 minutes more and let it cool.
- Prepare pastry by rolling it cut thinly and cut into rounds of about 12 cm with the aid of a saucer.
- Put spoonfuls of filling on centre of each round.
- Wet the edges of pastry and gather it around filling by making pleats around it, leaving the middle uncovered with the filling showing.
- Glaze the pastry with egg yolk mixed with a little milk or water.
