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1
Make the Pastry Dough
10 Mins + 30 Mins Resting
Room temperature, about 20°C (68°F)
Tip the flour into a wide bowl with 3g of the salt and make a well in the centre. Pour in the beaten egg, 30ml of olive oil and half the lukewarm water, then mix with a fork, drawing the flour in from the edges. Add the remaining water a splash at a time until the dough comes together in a firm, smooth ball — you may not need all of it. Knead on a lightly floured surface for 5 minutes until smooth and no longer sticky, then wrap tightly in cling film and rest for 30 minutes.
A firm dough is right for frying: soft, sticky dough puffs and splits in hot oil, while a firm sheet fries crisp and holds its shape.
Done when: The dough is smooth, firm and springs back slowly when pressed; it does not stick to your hands.
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2
Cook the Chard and Ricotta Filling
15 Mins
Medium heat, pan about 160°C (325°F); greens wilted, not browned
Heat the 15ml of olive oil in a wide pan over medium heat and soften the onion and leek for 4 minutes until translucent. Add the garlic and cook 1 minute more. Add the chopped chard and spinach a handful at a time, stirring until each batch wilts before adding the next, about 5 minutes in total. Tip the greens into a colander, press out as much liquid as you can, then wrap them in a clean tea towel and squeeze hard until almost no water comes out. Chop the squeezed greens finely, then mix in a bowl with the ricotta, Parmesan, egg yolk, oregano, nutmeg, pepper and the remaining 2g of salt. Taste and adjust the salt — the filling should be well seasoned, as the pastry is plain.
Do not skip the squeezing: a wet filling steams inside the pastry, softens the crust and can burst the seal in the oil.
Done when: The greens are dark, dry and finely chopped; the mixed filling holds together in a soft mound and is not wet to the touch.
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3
Roll and Cut the Pastry
10 Mins
Room temperature, about 20°C (68°F)
Unwrap the rested dough and cut it in half. On a lightly floured surface, roll one half out to a rectangle about 2 mm (1/16 in) thick — thin enough to see your hand faintly through it, but not so thin it tears. Cut the sheet into 12 squares of about 9 cm (3 1/2 in). Repeat with the second half so you have 24 squares. Keep the squares you are not working on under a damp cloth so they do not dry out and crack.
Roll from the centre outward and turn the sheet a quarter-turn between passes — it keeps the thickness even, which is what fries evenly.
Done when: 24 even squares, about 2 mm thick, with no tears and no dry, curled edges.
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4
Fill and Seal the Barbagiuan
15 Mins
Room temperature, about 20°C (68°F)
Place about 1 heaped tablespoon (about 20g) of filling just below the centre of each square. Brush the edges lightly with water, fold the top corner down to meet the bottom corner to make a triangle, and press the edges firmly together, pushing out any trapped air as you go. Crimp the sealed edge with the tines of a fork, pressing hard enough to mark the pastry but not so hard it cuts through. Lay the finished triangles on a floured tray, not touching, while you finish the rest.
Air trapped inside a barbagiuan expands in hot oil and pops the seal open — press from the filling outward so the air escapes before you crimp.
Done when: Every triangle is tightly sealed with a clear fork-crimped edge and no filling showing at the seam.
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5
Deep-Fry Until Golden and Crisp
15 Mins
Oil at 190°C (375°F); filling must reach 74°C (165°F)
Heat the sunflower oil in a deep, heavy pot to 190°C (375°F) — a cube of bread should turn golden in about 30 seconds. Lower 4 or 5 barbagiuan at a time into the oil with a slotted spoon; do not crowd the pot or the oil temperature will drop and the pastry will turn greasy. Fry for about 4 to 5 minutes, turning once halfway, until both sides are deep golden and blistered. Lift out with the slotted spoon and drain on kitchen paper while you fry the next batch, letting the oil come back to 190°C (375°F) between batches.
Fry in small batches and wait for the oil to recover between them — steady heat is what makes the crust crisp instead of oil-logged.
Done when: The pastry is deep golden and crisp all over with small bubbles on the surface; the filling inside is steaming hot, at least 74°C (165°F).
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6
Drain, Rest Briefly and Serve
5 Mins
Serve warm, about 60°C (140°F)
Let the fried barbagiuan rest on kitchen paper for 3 to 5 minutes so the crust sets and the filling cools just enough to eat. Sprinkle with a little flaky salt if you like, and serve warm in a basket or on a platter — 4 per person as a snack. They are at their best within 20 minutes of frying, while the pastry is still crisp.
Do not cover them while they rest: trapped steam softens the crust you just fried crisp.
Done when: The crust stays crisp when tapped and the filling is hot and creamy, not scalding.
Monaco
55m
Spain
Vietnam