Barbajuan: Monegasque Swiss Chard and Ricotta Fried Pastry Parcels

Method

1. 1

   The dough

   Mix the flour with the salt, then add the olive oil and water. Knead into a smooth, elastic dough and leave it covered to rest.

   30 min
2. 2

   Preparing the chard

   Blanch the chard in boiling water, drain, squeeze out the excess liquid and chop finely.

   5 min
3. 3

   The onion base

   Fry the leek and the brown onion in oil until they are soft.

   6 min
4. 4

   The filling

   Combine the chard, fried onions, ricotta, Parmesan, cooked rice and some of the spices, then season with salt and pepper.

5. 5

   Shaping

   Roll the dough out thinly, cut out rounds, fill them, fold into half-moons and carefully press the edges together.

   10 min
6. 6

   Frying

   Fry the pastry parcels in plenty of hot oil until golden brown, then drain them on kitchen paper. Serve warm.

   10 min