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Barbajuan – Monégasque fried chard pastry
Snack

Barbajuan – Monégasque fried chard pastry

Fried half-moon pastries filled with Swiss chard, ricotta and onion — Monaco's national snack and a genuine Monégasque specialty.

StreetfoodEverydayWeekendSnackVegetarianMonégasque
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Rate:
55 min total
6 servings
Easy

Ingredients

servings
Units

  • Dough

    • 10.6 oz Plain flour
    • 2 tbsp Olive oil
    • ½ cup Lukewarm water
    • 1 tsp Salt

  • Filling

    • 14.1 oz Swiss chard, blanched and chopped
    • 7.1 oz Ricotta
    • 1 stk Onion, finely chopped
    • 1 stk Egg
    • ½ tsp Black pepper

  • Frying

    • 4¼ cup Neutral oil for deep-frying

Instructions

  1. 1

    Knead flour, oil, water and salt

    1. Knead flour, oil, water and salt into a soft dough. Rest 20 min.
  2. 2

    Sauté onion soft

    1. Sauté onion soft. Mix with chard, ricotta, egg, salt and pepper.
  3. 3

    Roll dough thin

    1. Roll dough thin. Cut rounds, fill, fold into half-moons and seal edges.
  4. 4

    Deep-fry in oil at 170 °C

    1. Deep-fry in oil at 170 °C until golden, about 3–4 min. Drain on kitchen paper.

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Author

N

Nordmad

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Author

N

Nordmad