Spinach and Anchovy Pastries

Description
Serve 4.

Ingredients

 * 400 g short pastry

For 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

 * 1) Heat oil In a frying pan and fry onions until soft, add anchovies and mash with a fork, add olives and stir for a few minutes, then add spinach and blend well with the other ingredients.
 * 2) 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.
 * 3) Cook over a low flame for 5 minutes more and let it cool.
 * 4) Prepare pastry by rolling It cut thinly and cut into rounds of about 12 cm with the aid of a saucer.
 * 5) Put spoonfuls of filling on centre of each round.
 * 6) Wet the edges of pastry and gather it around filling by making pleats around it, leaving the middle uncovered with the filling showing.
 * 7) Glaze the pastry with egg yolk mixed with a little milk or water