Barbagiuan

Ingredients

• Pastry dough
• 250 g chard leaves
• 150 g ricotta
• 1 small onion
• Parmesan
• Oil for frying

How to make it

1. Cook onion and chopped chard until dry. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Mix with ricotta and parmesan. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
3. Fill pastry rounds and seal firmly. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
4. Fry until crisp and golden. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.