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Spinach empanadillas

Recipe from: 5/29/2003 12:00:00 AM

Ingredients 7
Servings 16


  • 400
    puff pastry
  • 180
    cooked spinach
  • 50
  • 50
    pine nuts, roasted
  • 7
    sweet chilli sauce
  • salt and freshly fround black pepper
  • 1
    extra-large egg, beaten


Preheat oven to 200 °C.
Roll out the puff pastry and cut out 16 circles 8 cm in diameter.
Squeeze the spinach until dry.
Chop the sultanas and half the pine nuts and the sweet chilli sauce.
Season with salt and freshly ground black pepper.
Put a little mixture into the centre of each pastry circle and coat the sides with beaten egg.
Fold to form a half moon and seal by pressing with a fork.
Arrange on a baking tray and bake for 15 to 20 minutes until risen and folden brown.

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