Cocarrois: Majorcan Easter empanadas
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 20 Cocarrois
Ingredients
For the cocarrois dough:
  • 175ml (¾ cup) Extra Virgin Olive Oil (EVOO)
  • 175ml (¾ cup) Warm water
  • 210g (1 ½ cup) Organic plain flour
  • 210g (1 ½ cup) Organic whole-wheat flour
For the cocarrois filling:
  • 1 Tablespoon extra virgin olive oil (EVOO)
  • 1 Small onion, peeled and thinly diced
  • 2 Medium potatoes, peeled and thinly diced
  • 150g (1 cup) Shelled green peas (Fresh or frozen)
  • 1 Teaspoon sea salt (or salt to taste)
  • 1 Teaspoon smoked paprika (optional)
Instructions
For the cocarrois dough:
  1. Pour the warm water and the EVOO into a large bowl and add the plain and whole-wheat flours. With a silicon spatula mix well the flour with the liquid. Keep mixing until it all starts to come together, and then keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough. You may add a bit of extra flour if needed.
  2. Remove the dough from the bowl and place it in a clean flour-dusted surface. Knead it a bit with your hands and, with the help of a rolling pin (lightly dusted in flour), extend it gradually flattening it out. Once you have flattened out the dough, with the help of a small round cutter (of approx. 15cm - 6 inches diameter) make the small dough portions.
For the cocarrois filling:
  1. Have the vegetables well washed and prepared as indicated in the ingredients description.
  2. In a bowl add the shelled green peas, the thinly diced potatoes and onions (all raw), the tablespoon of EVOO, salt and optionally the smoked paprika. Mix it all well and reserve.
For the final preparation:
  1. Fill in the flattened dough portions with one tablespoon of the filling and stick the dough edges together making sure you close them well so that they do not open. Shape the borders pinching them with your fingers.
  2. Preheat the oven at 175 degrees C (350 degrees F). Bake in the middle of the oven for about 30 min at 175 degrees C (350 degrees F) or until the empanadas are golden. Remove from the oven and enjoy them warm or cold.
Notes
Optionally you could add some dried raisins in the filling.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/cocarrois-majorcan-easter-empanadas/