Open-faced empanadilla with romesco sauce 

From Toscano in Bellevue

Makes about 50 small pieces

3 sheets frozen puff pastry
1cup roasted red bell peppers
¾  cup extra virgin olive oil
¼ cup garlic cloves, chopped
2 cups blanched, shocked, drained and chopped spinach
2 tablespoons anchovies
½ cup currants
½ cup pine nuts, toasted
½ cup toasted almonds
Salt and black pepper to taste 

• Begin by cutting the puff pastry into small two inch rounds.
• Then brush with extra virgin olive oil on both sides, place on a cookie sheet, cover with another cookie sheet and bake at 350 degrees for 10 minutes or until golden brown.
• Allow to cool.
• Romesco sauce:
• Heat the olive oil and garlic cloves together in a sauce pan until boiling.
• Turn off heat and reserve.
• Then using a food processor, add roasted red peppers, ½ the garlic infused oil and toasted almonds. 
• Process until smooth and reserve.
• Empanadilla filling:
• Add remaining garlic-infused oil in a medium sauce pan and heat on medium-high.
• Then add anchovies, currants and pine nuts and cook for 2 minutes.
• Fold in chopped chilled spinach and cool the whole mixture.
• Season with salt and black pepper.

 To assemble:
Add one spoon full of empanadilla filling on top of the crispy puff pastry round and finish it off with another spoon full of romesco sauce. 

Produced by:
Sam litvak, Line Chef 

Written by:
Darin Leonardson, Executive Chef
Erickson Pak, Sous Chef

August 2008