From speninv@home.com Mon Dec 10 10:54:08 2001 Date: 9 Dec 2001 15:09:35 GMT From: Glenn Spencer Newsgroups: rec.food.recipes Subject: Tapas Followup-To: rec.food.cooking, rec.food.recipes Spinach Empanadas These Spanish Style almonds pack a pleasantly spicy punch 1/4 cup raisins, soaked in warm water, 15 minutes and drained 2 Tbsp olive oil 2 garlic cloves, thickly sliced 4 anchovies 1/4 cup pine nuts 1 large egg 300 gram package frozen chopped spinach, thawed and squeezed of its moisture * salt and pepper to taste * 375-450 gram pkg. frozen puff pastry, thawed * egg wash (1 large beaten egg mixed with 2 tsp water) Place the first six ingredients into a food processor and blend until smooth. Place in a bowl and mix the spinach and salt and pepper to taste. Roll out puff to about a 1/8-inch thickness. With a 3-inch round cookie cutter, cut dough into rounds. Place a heaping teaspoon of filling in the center of each round. Brush edges with egg wash, and then fold over and seal by pinching the edges. Place on a paper-lined parchment or non-stick baking sheet, leaving an inch space between them to allow the puff pastry to expand. (Empanadas can be made to this point, covered, stored in the refrigerator, and baked later). Bake in a preheated 350 F Oven until puffed and golden, about 15-20 minutes. Note: The weight of the brands of ready to use puff pastry vary. For more tapas recipes go to http://www.gourmetfoodplaza.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.