Traditionally these little pies are fried, but we’ve baked ours to a flaky perfection with a delicious spinach and raisin stuffing that is sweet and savory!
- Cooking and Prep: 45 m
- Serves: 12
For the Filling
Heat the olive oil in a large cast iron frying pan; add the spinach and toss over a low heat, just until it begins to wilt.
Add the chopped anchovies, garlic and dash of salt and black pepper and toss over a low heat for a minute or two; then toss in the raisins and chopped nuts.
Remove from the pan and place in a colander; then set in a bowl to cool down.
Preheat oven to 350 degrees Fahrenheit.
On a lightly floured surface roll out the puff pastry dough to a quarter inch thickness.
Using a cover to a large jar cut out approximately 20 rounds, then re-roll the scraps and cut these into rounds as well.
Place a tablespoon of the filling in the center of each round. Brush the edges with a little water then fold and seal, pressing together with the edge of a fork. Brush each one with the egg wash.
Place the pies on a prepared baking sheet.
Bake for 15–20 minutes until puffed and a beautiful golden color is achieved.
This recipe originally appeared on LivingTheGourmet.com. Reprinted with permission.