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The Hirshon Monégasque Barbajuans

  • Total Time: 0 hours


Units Scale
  • For the pastry:
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 egg, beaten
  • 3 tbsp water (may need more)
  • ***
  • For the filling:
  • 1 1/2 tsp olive oil
  • 2 tbsp onion, finely chopped
  • 1 tablespoon finely minced bacon
  • 1/2 top-quality anchovy fillet (I prefer Ortiz brand), finely minced
  • 2 tbsp leeks (white part only) finely chopped
  • 2 Swiss chard leaves (green parts only), shredded and chopped
  • 3/4 cup chopped fresh spinach
  • 1/2 tsp dried oregano, rubbed between the palms
  • 2 1/2 tbsp Ricotta Cheese
  • 1 1/2 tbsp freshly-grated Parmesan cheese
  • 1 egg white, beaten
  • vegetable oil for deep frying


  1. Prepare the pastry:
  2. Sift the flour and salt into a bowl
  3. Add the olive oil and 2 tbsp egg and blend with a fork. Reserve the rest of the egg for the filling.
  4. Add just enough water to bring the pastry together as a firm dough.
  5. Turn this out onto a lightly-floured work surface and knead until smooth and elastic (about 5 min)
  6. Wrap in plastic wrap and chill in the fridge for 30 minutes.
  7. Prepare the filling:
  8. Heat the olive oil in a skillet over medium-low heat and add the finely minced anchovy – cook until anchovy dissolves in oil. Add bacon, cook until rendered – remove. Add onion and leek and fry until golden (about 5 minutes)
  9. Add the chard, spinach and oregano and fry until the chard is very tender (about 10 minutes).
  10. Transfer the contents of the skillet to a bowl and then mix in the bacon, cheeses and the leftover egg from the pastry.
  11. Season with salt and pepper and set aside to cool.
  12. Roll the dough on a lightly l-floured work surface to about 2mm/ 1/16th inch thick.
  13. Use a floured 6cm/2 ½ inch pastry cutter and cut into as many rounds as you can.
  14. Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
  15. Place 1 tsp of the filling in the center of each pastry round and brush the edges with the egg white.
  16. Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
  17. As you complete each pastry, transfer to a baking tray lined with foil. Note: at this stage you can freeze the pastries and then thaw before cooking, or you can cook them right away.
  18. Pour vegetable oil into a deep fryer or large work (you need at least 1 ½ inches / 4cm) and heat to 190C/375F.
  19. Working in batches, add the pastries to the oil and fry until brown and crisp (about 5 minutes).
  20. Transfer to a plate lined with kitchen towels using a slotted spoon.
  21. Serve warm or at room temperature.
  • Prep Time: 0 hours
  • Cook Time: 0 hours