Cocarrois – Cabbage and cauliflower pie



Level: MID

For 10 units


  • ½ cabbage (400 gr.)
  • ¼ cauliflower
  • 4 spring onions
  • 2 gloves of garlic
  • 1 paprika
  • Salt
  • Olive oil
  • 30 gr. raisins


  •  240 gr. water
  • 140 gr. olive oil
  • 480 gr. wholemeal flour


Clean the cabbage, remove the hard part of the stem and cut very thin, cut cauliflower into small buds, clean and cut the onion into thin slices, chop the garlic. Mix in bowl with raisins, paprika and a dash of olive oil.

For the dough combine in a bowl water and oil, add the flour gradually and knead until a consistent and elastic texture, you may not need all the flour or you need more, depending on the type you use. Cover with wrap and let stand 1 hour in the refrigerator.

Place a sheet of baking paper on a tray. Cut a rectangle of about 20×30 cm. to work on it.

Take the dough, and pull it apart into 10 to 12 balls. To flatten and round shape on paper, it will be easier to transfer them to the pan, place 2 tablespoons of filling, ensure that it does not spread because it will be difficult to close, put together the dough into the center, adjust until the filling height, cut excess dough, pinch the dough to seal or move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the cocarroi, folding the edge over itself, to make a twisted rope effect. When you have half the pan, turn the oven to 190° and have the first tray ready, bake for 45/50 minutes or is golden brown, the second will take a little less.


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