![Cocarrois - Mallorcan Stuffed Pastries](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/cocarrois-mallorcan-stuffed-pastries--04aeecb0-f361-4832-af5c-154fc25522e0.png)
Recipe
Cocarrois - Mallorcan Stuffed Pastries
Savory Delights from Mallorca: Cocarrois - Traditional Spanish Stuffed Pastries
4.7 out of 5
Indulge in the flavors of Mallorca with Cocarrois, a traditional Spanish dish. These delightful stuffed pastries are a staple in Mallorcan cuisine, known for their savory fillings and flaky crust.
Metadata
Preparation time
30 minutes
Cooking time
25 minutes
Total time
55 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan (if omitting raisins), Dairy-free, Nut-free, Low cholesterol
Allergens
Wheat (gluten), Nuts (pine nuts)
Not suitable for
Gluten-free, Paleo, Keto, Low-carb, High-protein
Ingredients
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For the dough: For the dough:
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
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1/2 cup (120ml) water 1/2 cup (120ml) water
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1/2 teaspoon salt 1/2 teaspoon salt
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Zest of 1 lemon Zest of 1 lemon
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For the filling: For the filling:
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2 cups (200g) spinach, finely chopped 2 cups (200g) spinach, finely chopped
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2 cups (200g) Swiss chard, finely chopped 2 cups (200g) Swiss chard, finely chopped
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1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
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1/4 cup (40g) raisins 1/4 cup (40g) raisins
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2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
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1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
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2 tablespoons olive oil 2 tablespoons olive oil
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 teaspoon black pepper 1/4 teaspoon black pepper
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Pinch of red pepper flakes (optional) Pinch of red pepper flakes (optional)
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat: 14g (2g saturated)
- Carbohydrates: 34g (8g sugars)
- Protein: 6g
- Fiber: 4g
- Salt: 0.6g
Preparation
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1.In a large mixing bowl, combine the flour, olive oil, water, salt, and lemon zest. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
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2.In the meantime, prepare the filling. Heat olive oil in a skillet over medium heat. Add the spinach, Swiss chard, pine nuts, raisins, parsley, mint, salt, black pepper, and red pepper flakes (if using). Sauté for 5-7 minutes until the greens are wilted and the flavors are well combined. Remove from heat and let it cool.
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3.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
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4.Divide the dough into 8 equal portions. Roll out each portion into a thin oval shape.
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5.Place a spoonful of the filling on one half of the dough oval, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
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6.Transfer the cocarrois to the prepared baking sheet and brush the tops with olive oil.
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7.Bake for 20-25 minutes until golden brown and crispy.
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8.Remove from the oven and let them cool for a few minutes before serving.
Treat your ingredients with care...
- Spinach and Swiss chard — Make sure to thoroughly wash the greens and remove any tough stems before chopping.
- Pine nuts — Toast the pine nuts in a dry skillet over medium heat for a few minutes until lightly golden. This will enhance their flavor.
- Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
Tips & Tricks
- For a variation, you can add crumbled feta cheese to the filling for an extra burst of flavor.
- If you prefer a spicier kick, increase the amount of red pepper flakes.
- Serve the cocarrois warm or at room temperature for the best texture and flavor.
- These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.
- Experiment with different herbs such as dill or cilantro to customize the filling to your taste.
Serving advice
Serve the cocarrois as an appetizer or snack alongside a refreshing green salad dressed with a light vinaigrette. They can also be enjoyed as a light lunch or dinner accompanied by a bowl of gazpacho.
Presentation advice
Arrange the cocarrois on a platter, garnished with a sprig of fresh mint or parsley. The golden brown color of the pastries will be visually appealing, and the aroma of the herbs will entice your guests.
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