Ingredients
-
Pastry:
-
210 g Plain Flour
-
1/2 tsp Salt
-
60 ml Olive Oil
-
1 Eggbeaten
-
3 tbsp Water
-
Filling:
-
1.5 tsp Olive Oil
-
2 tbsp Onionfinely chopped
-
2 tbsp Leekfinely chopped (white part only)
-
2 leaves Swiss Chardshredded and finely chopped (green parts only)
-
50 g Spinachfinely chopped
-
1/2 tsp Oregano
-
2 1/2 tbsp Ricotta Cheese
-
1 tbsp Parmesanfreshly grated
-
1 Egg Whitesbeaten
-
for deep frying Vegetable Oil
Directions
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!
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. |
