Spinach and Anchovy Pastries

Description

 * 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

 * 1) 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.
 * 2) Add peas, if using any.
 * 3) Season with salt and pepper if necessary.
 * 4) The spinach should be well drained or the filling will be too watery.
 * 5) Cook over a low flame for 5 minutes more and let it cool.
 * 6) Prepare pastry by rolling it cut thinly and cut into rounds of about 12 cm with the aid of a saucer.
 * 7) Put spoonfuls of filling on centre of each round.
 * 8) Wet the edges of pastry and gather it around filling by making pleats around it, leaving the middle uncovered with the filling showing.
 * 9) Glaze the pastry with egg yolk mixed with a little milk or water.