Barbajuans

Ingredients

• •Pastry:
• •1½ cups all-purpose flour
• •½ tsp salt
• •¼ cup olive oil
• •1 egg, beaten to blend
• •3 Tbsp (or more) water
• •Filling:
• •1½-tsp olive oil
• •2 Tbsp finely chopped onion
• •2 Tbsp finely chopped leek (white part only)
• •2 Swiss chard leaves, stems & ribs removed, chopped
• •¾ cup chopped fresh spinach (about 1½ ounces)
• •½ tsp dried oregano
• •2½ Tbsp ricotta cheese
• •1 Tbsp freshly grated Parmesan cheese
• •1 egg white, beaten to blend
• •Vegetable oil (for deep frying)

Directions

1. 1For pastry (makes 24 pastries):
2. 2Combine flour and salt in processor. Add oil, 2 Tbsp egg (reserve remaining egg for filling) and 3 Tbsp water.
3. 3Process until smooth dough forms, adding more water by teaspoonfuls if dough is dry.
4. 4Turn dough out onto lightly floured surface and knead until smooth, about 1 minute.
5. 5Wrap dough in plastic and let stand 30 minutes.
6. 6Meanwhile, prepare filling:
7. 7Heat 1½-tsp olive oil in heavy medium skillet over medium heat.
8. 8Add onion and leek and sauté until tender and golden, about 4 minutes.
9. 9Add chard, spinach and oregano and sauté until very tender, about 10 minutes.
10. 10Transfer to small bowl. Mix in cheeses.
11. 11Season with salt and pepper.
12. 12Mix in 1 Tbsp egg reserved from pastry.
13. 13Set filling aside to cool.
14. 14Line large baking sheet with foil.
15. 15Roll out dough on floured surface to generous 1/16 inch thickness.
16. 16Using floured 2- to 2½ inch round cutter, cut out rounds.
17. 17Gather dough and re-roll, cutting out more rounds for a total of 24.
18. 18Place 1 tsp filling in center of each dough-round.
19. 19Brush edges of rounds with egg white.
20. 20Fold dough over, forming half-circle, and press edges to seal.
21. 21Place pastries on prepared baking sheet.
22. 22(Can be made 1 week ahead. Cover and freeze. Thaw before continuing, and pat dry if dough is wet).
23. 23Pour vegetable oil into heavy large Dutch oven to depth of 1½ inches. Heat oil to 375°F.
24. 24Working in batches, fry pastries until brown and crisp, about 5 minutes.
25. 25Using slotted spoon, transfer pastries to paper towels and drain.
26. 26Arrange pastries on platter. Serve warm or at room temperature.