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Food Fare: Monegasque RecipesBarbagiuans

Savory Pastries



Pastry: Sift flour and salt together in a bowl. Add olive oil and 2 TBS of the egg (reserve remaining egg for filling); blend with a fork. Add just enough water to make a firm dough. Turn dough out onto a lightly-floured work surface; knead until smooth and elastic, about five minutes. Wrap in plastic wrap; chill in the refrigerator for about thirty minutes.



Filling: Heat olive oil in a skillet over medium heat. Add onion and leek; sauté for about five minutes, or until just golden. Add the Swiss chard, spinach and oregano; sauté until chard is tender, about ten minutes. Transfer mixture to a bowl; add cheeses and the egg reserved from the pastry. Season with salt and black pepper to taste; set aside to cool.


Roll dough on a lightly-floured work surface. Use a floured pastry cutter to cut pastry into rounds, about 3/4" thick. Gather pastry scraps and re-roll; cut more rounds. Approximate yield: 20 rounds. Place 1 teaspoon of filling in the center of each pastry round; brush edges with egg white. Fold dough over to form a semi-circle; press edges with the tines of a fork to seal. Transfer folded pasties to a baking tray lined with foil. Note: Either freeze pasties, or proceed to cook fresh.


Heat 1-1/2" vegetable oil in deep fryer or large wok to 375-degrees F. Working in batches, add pasties to hot oil and fry until brown and crisp, about five minutes. Using a slotted spoon, transfer cooked pasties to a plate lined with paper towels to drain excess oil. Serve warm, or at room temperature.


*Barbagiuans image (C) Lemone (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic licenses. The author and copyright holder grants permission to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.


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