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Cocarrois
Vegetable, raisin and pine nut pasties
Cocarrois: Mallorcan Lenten pasties filled with greens, cauliflower, raisins and pine nuts
Cocarrois are the half-moon pasties that fill Mallorcan bakery windows in the weeks of Lent, when bakers in Palma and the inland towns made a meatless filling from what the garden gave: chard or spinach, cauliflower, spring onion, raisins and pine nuts, spiced with paprika. The crimped crust, made with olive oil and a little orange juice, bakes crisp and flaky. Many bakeries still use lard; this version is olive oil only and vegan. They are eaten warm or cold, as a snack or a light lunch. Chef's tip: squeeze the raw greens hard after salting, because dry filling is what keeps the bottom crust crisp.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pastry
- 1 ⅛ lb plain flour
- 1 tsp salt
- ¾ cup olive oil
- ¼ cup fresh orange juice
- ¼ cup cold water
For the filling
- 1 ⅛ lb Swiss chard or spinachleaves and tender stems, shredded
- 10 ½ oz cauliflowerchopped into small pieces
- 4 spring onionsthinly sliced
- 1 tsp salt
- 1 ⅜ oz raisins
- 1 oz pine nuts
- 3 tbsp flat-leaf parsleychopped
- 2 tsp sweet paprika
- ¼ tsp chilli flakes (optional)
- 3 tbsp olive oil
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Method
0/6 doneStep 1: Mix the 1 ⅛ lb plain flour and 1 tsp salt, then add the ¾ cup olive oil, ¼ cup fresh orange juice and ¼ cup cold water. Knead briefly into a smooth, soft dough that leaves the bowl clean. Wrap and rest for 30 minutes.
35 minStep 2: Toss the 1 ⅛ lb Swiss chard or spinach, 10 ½ oz cauliflower and 4 spring onions with the 1 tsp salt in a colander and leave for 20 minutes until the greens have wilted and released water.
20 minStep 3: Squeeze the vegetables firmly in handfuls to wring out as much liquid as you can. Mix them in a bowl with the 1 ⅜ oz raisins, 1 oz pine nuts, 3 tbsp flat-leaf parsley, 2 tsp sweet paprika, ¼ tsp chilli flakes and 3 tbsp olive oil.
5 minStep 4: Heat the oven to 375°F and line two trays with baking paper. Divide the dough into 8 balls and roll each into a round about 16 cm across and 3 mm thick.
10 minStep 5: Pile a eighth of the filling on one half of each round, fold over and press the edges together. Roll and pinch the edge into a twisted rope (repulgo) so it is tightly sealed. A common mistake is overfilling; leave a clear 1.5 cm border or the seam will burst in the oven.
15 minStep 6: Prick each pasty once on top, lay on the trays and bake for 30–35 minutes until golden and crisp underneath and the filling smells sweet and toasty. Cool for 10 minutes before eating.
35 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cocarrois take?
- About 85 minutes in total: 50 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fresh orange juice?
- Shop-bought orange juice, same amount.
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