Mecklenburg Cocarrois

Ingredients

In this adaptation, the traditional Spanish Cocarrois have been transformed to reflect the unique flavors and ingredients of Mecklenburg cuisine. The original recipe typically includes ingredients like spinach, pine nuts, and raisins, which have been replaced with locally sourced smoked fish, potatoes, and aromatic herbs. This modification adds a distinct smoky and savory element to the dish, perfectly complementing the Mecklenburg culinary traditions. We alse have the original recipe for Cocarrois, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g smoked fish, flaked 200g smoked fish, flaked
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and olive oil, kneading until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
3. 3.
   Add the flaked smoked fish to the pan and cook for a few minutes until heated through.
4. 4.
   In a separate bowl, combine the mashed potatoes, cooked fish mixture, chopped dill, and parsley. Season with salt and pepper to taste.
5. 5.
   Divide the dough into small portions and roll each portion into a thin circle.
6. 6.
   Place a spoonful of the filling onto one half of each dough circle, leaving a small border around the edges.
7. 7.
   Fold the other half of the dough over the filling and press the edges firmly to seal the cocarrois.
8. 8.
   Heat vegetable oil in a deep pan or skillet. Fry the cocarrois until golden brown on both sides.
9. 9.
   Remove from the pan and drain on paper towels to remove excess oil.
10. 10.
    Serve the Mecklenburg Cocarrois warm and enjoy!

Treat your ingredients with care...

• Smoked fish — Ensure the fish is properly flaked and free from any bones before adding it to the filling mixture.

Tips & Tricks

• For a vegetarian version, replace the smoked fish with smoked tofu or grilled vegetables.
• Experiment with different herbs and spices to customize the flavor profile of the filling.
• Serve the cocarrois with a side of fresh salad or pickled vegetables for a refreshing contrast.
• These pastries can be enjoyed as a snack, appetizer, or even as a main course with a side of creamy mashed potatoes.

Serving advice

Serve the Mecklenburg Cocarrois warm to fully appreciate their crispy exterior and flavorful filling. They can be enjoyed on their own as a delightful snack or paired with a side salad for a more substantial meal.

Presentation advice

Arrange the Mecklenburg Cocarrois on a platter, allowing their golden color and enticing aroma to take center stage. Garnish with a sprig of fresh dill or parsley for an added touch of elegance.