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Barbagiuan
Barbagiuan is a traditional Monegasque (from Monaco) recipe for classic fried snack of pastry stuffed with a chard, onion, ham and Parmesan cheese mix bound with eggs. The full recipe is presented here and I hope you enjoy this classic Monegasque version of: Barbagiuan.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
10–12
Rating: 
Tags : Cheese RecipesMonaco Recipes
In Monegasque dialect, Barbagiuan literally means 'Uncle John' and is a stuffed, fried, pastry typically served as a snack. There is also a version in neighbouring Nice made with red squash, however, the true Monegasque version is only ever made from chard leaves
Ingredients:
For the Pastry:
500g self-raising flour
125ml extra-virgin olive oil
1 tsp sea salt
water, to bind
For the Filling:
400g Swiss chard leaves
2 large onions, finely chopped
60ml olive oil
100g ham slices
6 tbsp flat-leaf parsley, finely chopped
75g freshly-grated Parmesan cheese
salt and freshly-ground black pepper, to taste
2 or 3 eggs, beaten
Method:
Begin with the pastry. Combine the flour and salt in a bowl. Form a well in the centre, add the oil and stir to combine. Now work in just enough water to bring the mixture together as a dough. Cover and refrigerate until needed.
Bring a pan of water to a boil, add the chard leaves and blanch for a few minutes. Drain and chop finely then set aside.
Heat the oil in a pan, add the onions and fry for about 8 minutes, or until golden brown. Stir in the chard then shred the ham and stir this in as well.
Turn this mixture into a bowl and stir in the parsley and grated Parmesan cheese. Season the mixture to taste and stir well to combine. Now work in enough of the beaten eggs so that the filling mixture is creamy without being liquid.
Turn the pastry out onto a floured work surface and roll out until thin (think ravioli). Cut the pastry out either into small rounds or rectangles. Mound the filling over one half of the pastry then fold the other half over, use egg wash to seal and crimp.
Heat oil in a deep fryer to 180°C, add the pastry parcels and fry for about 8 minutes, turning occasionally. They should be cooked a golden brown and heated all the way through. Remove with a slotted spoon, drain on kitchen paper and serve.
You can eat either hot or cold and they will keep in the refrigerator for a couple of days. They can even be re-heated in a microwave.
