👨‍🍳 作り方

1. 1

   For the dough: Sift flour into a mixing bowl. Add salt and mix. Add olive oil and 2 tablespoons of the beaten egg. Gradually add water, mixing until a firm dough forms.

   💡 プロのコツ: You may need slightly more or less water depending on the flour.
2. 2

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. 3

   For the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and leek and sauté until softened and lightly golden, about 5-7 minutes.

4. 4

   Add the minced garlic and chopped Swiss chard. Cook until the chard is wilted and tender, about 5-10 minutes. Season with oregano, salt, and pepper.

5. 5

   Transfer the vegetable mixture to a bowl and let it cool slightly. Stir in the ricotta cheese and grated Parmesan cheese. Mix well.

   💡 プロのコツ: Ensure the mixture is cool enough not to cook the egg when added.
6. 6

   Roll out the chilled dough on a lightly floured surface to about 2mm thickness. Use a round cutter (about 6-7 cm in diameter) to cut out circles. Gather scraps, re-roll, and cut more circles.

   💡 プロのコツ: Aim for thin dough for a crispier pastry.
7. 7

   Place about 1 teaspoon of filling in the center of each dough circle. Brush the edges with egg wash.

   💡 プロのコツ: Do not overfill, or sealing will be difficult.
8. 8

   Fold the dough over to form a semi-circle, pressing the edges firmly to seal. You can crimp the edges with a fork or fold them decoratively.

   💡 プロのコツ: Ensure a good seal to prevent filling from escaping during frying.
9. 9

   Heat vegetable oil in a deep pan or deep fryer to 375°F (190°C). Fry the barbajuans in batches, turning occasionally, until golden brown and crisp, about 4-5 minutes per batch.

   💡 プロのコツ: Do not overcrowd the pan.
10. 10

    Remove the fried barbajuans with a slotted spoon and drain on paper towels. Serve warm.

    💡 プロのコツ: Best served fresh and hot.