Empanadillas

To make the filling, soak the raisins in a little warm water for 10 minutes. Drain well then roughly chop. Heat the olive oil in a large pan, add the spinach, stir, then cover and cook over low heat for about 2 minutes until the spinach starts to wilt. Remove the lid, turn up the heat and cook until any liquid has evaporated. Add the chopped anchovies, garlic, and seasoning to the spinach and cook, stirring, for about 1 minute. Remove the pan from the heat, then stir in the soaked raisins and the pine nuts, and set aside to cool. Preheat the oven to 350 degrees. Roll out the pastry dough on a lightly floured surface to 1/8 inch thick. Using a pastry cutter, cut about 20 rounds, re-rolling dough as necessary. Place 2 teaspoons of the filling on each round and brush the edges with a little water. Bring up the sides of the pastry and seal well. Press the edges together with the tines of a fork. Brush with the egg. Place the pies slightly apart on a lightly greased baking sheet and bake for fifteen minutes, until puffed up and golden brown. Transfer the pies to a wire rack and cool. They are best when served while slightly warm, not hot.