Instructions: To make the filling, soak the raisins in a little warm water for 10 minutes. Drain, then chop roughly. Heat the oil in a large saute pan or wok, add the spinach, stir, then cover and cook over a low heat for about 2 minutes. Uncover, turn up the heat and let any liquid evaporate. Add the anchovies, garlic and seasoning. Cook, stirring, for a further minute.

Remove from the heat, add the raisins and pine nuts, and cool.

Preheat the oven to 350F degrees. Roll out the pastry to a 1/8 in thickness.

Using a 3 in pastry cutter, cut out 20 rounds, re-rolling the dough if necessary. Place about two teaspoons of the filling in the middle of each round, then brush edges with a little water. Bring up the sides of the pastry and seal well (left). Press the edges together with the back of the fork. Brush with egg. Place the turnovers on a lightly greased baking sheet and bake for about 15 minutes, until golden. Serve warm.

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