Barbagiuan

0 0
Barbagiuan

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Pastry:
210 g Plain Flour
1/2 tsp Salt
60 ml Olive Oil
1 Egg beaten
3 tbsp Water
Filling:
1.5 tsp Olive Oil
2 tbsp Onion finely chopped
2 tbsp Leek finely chopped (white part only)
2 leaves Swiss Chard shredded and finely chopped (green parts only)
50 g Spinach finely chopped
1/2 tsp Oregano
2 1/2 tbsp Ricotta Cheese
1 tbsp Parmesan freshly grated
1 Egg Whites beaten
for deep frying Vegetable Oil

Little bite sized parcels filled with ricotta and swiss chard

Cuisine:

Ingredients

Directions

Share

Looking for Monaco’s national dish was quite tricky. Time and time again Barbagiuan popped up along with Socca (chickpea pancakes) and Stocafi (dried cod in tomato sauce). Whilst searching through Google and Pinterest the general consensus was that ‘Barbagiuan’ was the tastiest on the list.

I found the recipe on Roasted a few years ago and we have used it every year since. One top tip – watch out the centres stay hot for a long time!

(Visited 13 times, 1 visits today)

Steps

1
Done

First prepare the pastry. Sift the flour and salt into a bowl. Add 60ml olive oil and 2 tbsp. of egg and blend with a fork. (Reserve the rest of the egg for the filling.)

2
Done

Add just enough water to bring the pastry together into a firm dough.

3
Done

Turn this out on to a lightly floured work surface and knead until smooth and elastic (about 5 minutes).

4
Done

Wrap in cling film and chill in the fridge for 30 minutes.

5
Done

Whilst the pastry is chilling, heat 1 1/2 tsp of olive oil in a skillet over a medium heat and sweat the onion and leek until they are golden (roughly 5 minutes).

6
Done

Add the chard, spinach and oregano and fry until the chard is very tender (about 10 minutes).

7
Done

Transfer the mixture into a bowl and mix in the cheeses and the left over egg from the pastry. Season and set aside to cool.

8
Done

After the pastry has chilled, roll the dough out and cut it into 6cm rounds (the recipe should make about 20).

9
Done

Place 1 tsp of filling in the centre of each pastry round and brush the edges with the egg white.

10
Done

Fold the dough over to form semi-circles and press the edges down with a fork to seal, then transfer to a foil lined baking tray.

11
Done

Heat the oil for deep frying to 190C.

12
Done

Fry until brown and crisp (about 5 minutes).

13
Done

Serve – watch out they are super hot in the middle even a number of minutes later.

Zoe Negus

Chorizo
previous
Chorizo
Cognac 'n' Herb Tapenade
next
Cognac ‘n’ Herb Tapenade
Chorizo
previous
Chorizo
Cognac 'n' Herb Tapenade
next
Cognac ‘n’ Herb Tapenade

Add Your Comment