Barbagiuan

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Barbagiuan is a savory, filled pastry originating in Monaco and is mainly found in the eastern part of the French Riviera and in northern Italy.

Servings: 8

subheading: For the Pastry:

1½ Cu. All-Purpose Flour

1 tsp. Kosher Salt

3½ Tbsp. Olive Oil

1 Egg (beaten)

3½ Tbsp. Water

Vegetable Oil (for frying)

subheading: For the Filling:

1 Tbsp. Olive Oil

½ Yellow Onion (finely chopped)

1 Leek (white parts only, finely chopped)

2 Leaves Swiss Chard (green parts only, finely chopped)

1 Bunch Spinach (chopped)

1 tsp. Dried Oregano

1¾ oz. Ricotta Cheese

1 oz. Parmesan Cheese (grated)

1 Egg (beaten)

subheading: For the Pastry:

Sift the flour and salt into a bowl. Add the olive oil and half the egg white and blend with a fork. Reserve the rest of the egg for the filling.

Add just enough water to bring the pastry together as a firm dough. Turn this out onto a lightly-floured cool surface and knead until smooth and elastic (about 5 min). Wrap in plastic wrap and chill in the fridge for 30 minutes.

subheading: For the Filling:

Heat the olive oil in a shallow pan over medium heat and add the onion and leek and fry until golden (about 5 minutes).

Add the chard, spinach and oregano and fry until the chard is tender (about 10 minutes). Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry.

Season with salt and pepper and set aside to cool.

subheading: For Assembly:

Roll the dough out on a lightly floured work surface to about the thickness of a thin pasta. Use a floured 2½" round pastry cutter or the top of a wine glass and cut into as many rounds as you can. Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.

Place 1 tsp of the filling in the centre of each pastry round and brush the edges with the egg white. Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal. As you complete each pastry, transfer to a baking tray lined with foil.

Pour vegetable oil into a deep pan (at least 1½") and heat to fry temperature. Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes). Transfer to a wire rack on a baking sheet using a slotted spoon.

Servings: 8

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