The cocarrois (sometimes spelled coquerrois) are empanadas, crescent-shaped stuffed with vegetables, typical of Mallorca. There are a few different fillings: cabbage, chard, peas, onions, etc.. These are the main vegetables, and adding onions, cauliflower, raisins and pepper.
Sizes can vary as desired. For example, if we want for dinner a size of 15 x 6 cm. if we want the law office cocarrois for the will of 9 x 3 cm. more or less.
Ingredients: for 9 or 10 cocarrois 15 × 6 cm.
For the filling:
¤ A white cabbage medium or medium, large
¤ 2 medium onions
¤ 2 shoots of cauliflower
¤ 150 g seedless raisins
¤ Salt and pepper to taste
¤ 1 teaspoon paprika
For the dough:
¤ 500 g of flour (or half normal and half-integral)
¤ 1 cup (of coffee) olive oil
¤ 1 cup (of coffee) of warm water (if needed you can add a little more)
¤ Medium on the dry baker’s yeast
How to make the recipe cocarrois
For the filling of cocarrois:
Clean all leaves of cabbage and cauliflower under running water, leave in a colander to drain the water. Cut into thin strips and place in a large bowl.
Peel the onions, trimmed and cut fine. Add to cabbage. Add salt, pepper and paprika to taste. Squeezing all the vegetables by hand. Book.
For the mass of the cocarrois:
Put flour in a large bowl, add oil, water and yeast. Knead dough until it is a little hard. (If necessary add a little more water but the mass can not be soft because it would be very difficult to shape the cocarrois).
Preparation of the cocarrois:
Take a ball of dough the size of an egg. Knead with your hands on a table, move the roller and round shape (must be very thin, the thickness of a 2 euro coin and ring size of 16 cm. In diameter, more or less).
With the arena done, place a spoon of the stuffing in the middle of the ring. Put 6 raisins spread the filling. Drizzle with olive oil. Close (turn) the cocarroi taking both sides of the arena for pressing the dough from sticking. With your fingers do some tweaks around. Pierced with a stick three or four times. Place on a greased baking sheet previously olive oil. Follow to end the dough and filling. Bake for an hour or so, pre-heated to 170 ° C.
Note: The first time you do cocarrois is a bit tricky but with experience it gets easier.