Barbajuan d'Hiver
A winter version of the Niçois fried turnover, filled with swiss chard and greens.
frenchappetizersnack
⚠ Contains allergens
gluten
Possible allergen — may contain
Depends on optional ingredients or the brands you use.
nuts
Ingredients
Dough
- 250 g all-purpose flour
- 90 g water— 6–8 tbsp
- 30 g olive oil— 2–4 tbsp
- salt— a pinch
- white wine vinegar— a couple of drops
Filling
- 150 g spinach— pan fried, cooked and squeezed dry
- 100 g swiss chard— pan fried, cooked and squeezed dry
- 1 leek— small, white part only, finely chopped
- 1 onion— small, finely diced
- 2 clove garlic— minced
- 120 g Superstraccia— from Julienne Bruno
- 1 tbsp fresh parsley— chopped
- 1 tsp fresh thyme leaves
- salt— to taste
- black pepper— to taste
- olive oil— for sautéing (generously)
For Frying
- neutral oil— vegetable or sunflower
To see full recipe:
View the original recipe by Alexis Gauthier ↗