Barbajuans
(Deep-fried Monegasque Pasties) Recipe

Origin: Monaco      Period: Traditional

Ingredients

For the Pastry:
210g plain flour
1/2 tsp salt
60ml olive oil
1 egg, beaten
3 tbsp water (may need more)

For the Filling:
1 1/2 tsp olive oil
2 tbsp onion, finely chopped
2 tbsp leeks (white part only), finely chopped
2 Swiss chard leaves (green parts only), shredded and chopped
50g fresh spinach, chopped
1/2 tsp dried oregano, crumbled
2 1/2 tbsp Ricotta cheese
1 tbsp freshly-grated Parmesan cheese
1 egg white, beaten

vegetable oil (for deep frying)

Barbajuans
(Deep-fried Monegasque Pasties) Preparation:

Method:

Begin by preparing the pastry. Sift the flour and salt into a bowl then add the olive oil and 2 tbsp egg (reserve any remaining egg for the filling) and blend with a fork. Now add just enough water to bring the pastry together as a firm dough. Turn this out onto a lightly-floured work surface and knead until smooth and elastic (about 5 minutes). Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes.

Whilst the pastry is chilling, prepare the filling. Heat the olive oil in a frying pan or skillet over medium heat. Add the onion and leek and fry for about 5 minutes, or until just golden. Add the chard, spinach and oregano and fry until the chard is very tender (About 10 minutes). Transfer the contents of the pan to a bowl then mix in the cheeses and the egg reserved from the pastry. Season with salt and black pepper then set aside to cool.

Roll the dough on a lightly-floured work surface to about 2mm thick. Use a floured 6cm pastry cutter and cut the pastry into as many rounds as you can. Gather the pastry scraps and re roll then cut out more rounds (you should have about 20).

Place 1 tsp of the filling in the centre of each pastry round then brush around the edges with the egg white. Fold the dough over to form a semi-circle and press the edges with the tines of a fork to seal. As you complete each pastie transfer to a baking tray lined with foil. At this stage you can freeze the pasties and thaw before cooking or you can cook fresh.

Pour vegetable oil in to a deep fryer or large wok (you need a depth of at least 4cm) and heat to 190°C. Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes). Transfer to a plate lined with kitchen towels using a slotted spoon and allow to drain. These pastries can be served warm or at room temperature.

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