Cocarrois - Mallorcan Stuffed Pastries

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• Zest of 1 lemon Zest of 1 lemon
• For the filling: For the filling:
• 2 cups (200g) spinach, finely chopped 2 cups (200g) spinach, finely chopped
• 2 cups (200g) Swiss chard, finely chopped 2 cups (200g) Swiss chard, finely chopped
• 1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 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

1. 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.
2. 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.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   Divide the dough into 8 equal portions. Roll out each portion into a thin oval shape.
5. 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.
6. 6.
   Transfer the cocarrois to the prepared baking sheet and brush the tops with olive oil.
7. 7.
   Bake for 20-25 minutes until golden brown and crispy.
8. 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.