Barbajuan – Easy Appetizer Everyone Will Love

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Barbajuan - Easy Appetizer Everyone Will Love

Did you know that the tiny principality of Monaco, the second smallest country in the world, has given us a delicious and easy-to-make appetizer called Barbajuan? Barbajuans is a crowd-pleasing party food that will have your guests coming back for more.

Are you looking for a new and exciting appetizer to add to your party spread? Look no further than Barbajuans! This delicious pastry is the national food of Monaco and for a good reason. With a crispy fried exterior and savory cheese and Swiss chard filling, Barbajuans will impress your guests. And the best part? They’re easy to make and freeze so you can have them on hand for any occasion. Keep reading for my traditional Barbajuan recipe, and feel free to get creative with your fillings.

Barbajuan – Its Folk Story

Also known as Barbagiuan, this pastry is the national food of Monaco. It is most often eaten when celebrating the Principality’s national day on November 19th. And there is a great folk story behind this dish.

The tale is that long ago, Jean wanted to make ravioli but realized he had no sauce. So, he stuffed his ravioli full of cheese and Swiss chard and fried them instead. He stumbled upon something so tasty that it started to gain popularity. Who would’ve thought fried food would taste so good? As the food began to spread across the country, it was called Barbajuan, which translates to ‘Uncle John’ as a tip of the cap to its creator!

Ingredients Profile: Barbajuan

Pastry Ingredients:

  1. All-Purpose Flour (14 oz): The foundation of the pastry, providing structure and texture.
  2. Dash of Salt: Enhances the flavor of the dough, balancing the sweetness of the filling.
  3. Olive Oil: Adds richness and a subtle fruity note to the pastry.
  4. Whole Egg: Contributes to the dough’s structure, providing moisture and color.

Filling Ingredients:

  1. Olive Oil: Used for sautéing and adds a Mediterranean touch to the filling.
  2. Leek (White Part Only, Finely Chopped): Offers a mild onion flavor, complementing the other ingredients.
  3. Swiss Chard Leaves (Green Parts Only, Shredded and Chopped): Provides vibrant color and a slightly earthy taste.
  4. Fresh Spinach (Chopped): Adds freshness and a mild, leafy flavor to the filling.
  5. Dried Oregano: Infuses a savory and aromatic note to the filling.
  6. Marjoram: Enhances the herbal profile of the filling with a sweet and citrusy aroma.
  7. Ricotta Cheese: Contributes creaminess and a mild, cheesy taste.
  8. Freshly Grated Parmesan Cheese: Adds a bold, umami flavor to the filling.
  9. Egg: Binds the filling ingredients together, providing cohesion and richness.
  10. Vegetable Oil (for Deep Frying): Used to achieve a crispy and golden exterior during frying.

This Barbajuan recipe combines these carefully selected ingredients to create a delightful harmony of flavors and textures, making it a savory delight perfect for various occasions.

Dough Preparation

The dough requires patience and love, but trust me, the result is absolutely worth the effort.

  • Kneading the dough: Kneading the dough for at least 15 minutes by hand or 5 minutes with a standing mixer ensures it becomes smooth and elastic, resulting in a tender pastry.
  • Chilling the dough: Allowing the dough to rest in the fridge for 30 minutes helps it relax and become more accessible to work with.
  • Rolling out the dough: Rolling the dough to a thin, even thickness (about 2mm) ensures uniform pastries.
  • Cutting and shaping: Using a pastry cutter, you create perfectly round pastry circles, ready to be filled.
  • Sealing the edges: Pressing the edges with a fork ensures the pastries are tightly sealed, preventing filling leakage during frying.

Freezing and Reheating Barbajuan:

Once you’ve prepared the barbajuan dough and have the pastries ready for frying, you can choose to freeze them for later use. To freeze, arrange the uncooked pastries on a baking tray and let them firm up in the freezer. Once firm, transfer them to an airtight container or freezer bag for storage.

If you’ve already fried the pastries, ensure they cool before freezing. To reheat frozen barbajuan, use a toaster oven or oven to maintain their crispiness. Avoid microwaving, as it may result in a softer texture.

Perfect Barbajuan Dipping Sauces

Dip these precious pastries into tantalizing sauces:

  • Tzatziki Sauce: This classic Mediterranean sauce is a refreshing choice for dipping, blending Greek yogurt, cucumber, garlic, and fresh herbs for a delightful and cooling experience.
  • Romesco Sauce: With roasted red peppers, almonds, garlic, and olive oil, Romesco sauce adds smoky richness to Barbajuan, elevating their taste with its slightly nutty profile.
  • Marinara Sauce: A zesty and tomato-based option that complements the savory Barbajuan with a burst of tanginess and a hint of Italian flair.
  • Sweet Chili Sauce: For those who enjoy a touch of sweetness with a kick, sweet chili sauce offers a tantalizing balance of flavors, making it a favorite for dipping.
How to Make Barbajuan – Easy Appetizer Everyone Will Love

Preparation

1.
Sift flour into a mixing bowl. Add salt and mix to combine.
Add the olive oil and the egg to the bowl and blend with a fork.

Mark as complete
2.
Add enough water to make the pastry a firm dough.
Turn this onto a lightly floured surface and knead until smooth and elastic (about 5 min).
Wrap in plastic wrap and set into the fridge to chill for 30 minutes.
Mark as complete
3.
Heat olive oil in a shallow pan over medium heat. Add the onion and leek, and fry until golden (about 5 minutes).
Add the chard, spinach, and oregano and fry until the chard is tender (about 10 minutes).
Mark as complete
4.
Transfer the contents of the skillet to a bowl and then mix in the cheese and the leftover egg from the pastry.
Season with salt and pepper. Set the filling aside to cool
Mark as complete
5.
Roll the dough out on a lightly floured surface until it's about 2mm thick.
Use a floured 6cm round pastry cutter and cut into as many rounds as possible.
Gather the scraps, re-roll out, and cut again. You should end up with about 20 circles.
Place 1 tsp of the filling in the center of each pastry round and brush the edges with the egg white.
Mark as complete
6.
Fold the dough to form a semi-circle and press the edges with the ends of a fork to seal.
As you complete each pastry, transfer to a baking tray lined with parchment paper. .
Mark as complete
7.
Heat vegetable oil in a deep pan (at least 4cm deep) over medium-high heat until it reaches about 350°F or until the oil is hot enough for frying.
Add the pasties to the oil in batches and fry until brown and crisp (about 5 minutes).
Transfer with a slotted spoon to a plate lined with kitchen towels
Mark as complete
8.
Enjoy your homemade Barbajuan appetizers!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
14 oz all-purpose flour
Dash of salt
1 tablespoon olive oil
1 whole egg
½ cup water
Filling Ingredients:
2 tablespoons olive oil
1 leek (white part only) finely chopped
4 Swiss chard leaves (green parts only), shredded and chopped
Fresh spinach (chopped)
¼ teaspoon dried oregano
¼ teaspoon marjoram
5 oz ricotta cheese
3 oz freshly grated Parmesan cheese
1 egg
Vegetable oil for deep frying

Preparation

1
Sift flour into a mixing bowl. Add salt and mix to combine. Add the olive oil and the egg to the bowl and blend with a fork.
2
Add enough water to make the pastry a firm dough. Turn this onto a lightly floured surface and knead until smooth and elastic (about 5 min). Wrap in plastic wrap and set into the fridge to chill for 30 minutes.
3
Heat olive oil in a shallow pan over medium heat. Add the onion and leek, and fry until golden (about 5 minutes). Add the chard, spinach, and oregano and fry until the chard is tender (about 10 minutes).
4
Transfer the contents of the skillet to a bowl and then mix in the cheese and the leftover egg from the pastry. Season with salt and pepper. Set the filling aside to cool
5
Roll the dough out on a lightly floured surface until it's about 2mm thick. Use a floured 6cm round pastry cutter and cut into as many rounds as possible. Gather the scraps, re-roll out, and cut again. You should end up with about 20 circles. Place 1 tsp of the filling in the center of each pastry round and brush the edges with the egg white.
6
Fold the dough to form a semi-circle and press the edges with the ends of a fork to seal. As you complete each pastry, transfer to a baking tray lined with parchment paper. .
7
Heat vegetable oil in a deep pan (at least 4cm deep) over medium-high heat until it reaches about 350°F or until the oil is hot enough for frying. Add the pasties to the oil in batches and fry until brown and crisp (about 5 minutes). Transfer with a slotted spoon to a plate lined with kitchen towels
8
Enjoy your homemade Barbajuan appetizers!

Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.

rana

By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

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