Cocarrois are a salty mass, very similar to empanadas, stuffed with vegetables very typical of Mallorca. You can eat at any time of day.
There are two types:
- Cocarrois de verdura
- Onion cocarrois
Sometimes the dough of the cocarrois is also prepared sweet.
To make about 10 cocarrois
For the dough:
- Half a glass of olive oil
- Half a glass of water
- 100 g of butter
- A pinch of salt
- The flour that takes
For the filling:
- 2 kilos of onions
- Black pepper
- Olive oil
First we will prepare the dough, we will put it in a all the ingredients, first the water, the oil, the butter and salt, then add little by little the flour that goes picking and mix well until there is a homogeneous mass that do not stick in your hands, then we reserve it for half an hour in the refrigerator covered with a cloth.
For the filling, the julienne onion and simmer very slowly in a pan without oil until it is a little soft, this can take us about 15 minutes. Then let it cool in a colander.
When the onion is cold it is seasoned with salt, black pepper and oil so that it is to your liking.
The sobrasada is cut into pieces small, the size of a hazelnut.
Now it becomes the turn of the dough, we separate it into ten pieces, we make with them ten balls and with the help of a roller we extend them to that they remain in round and flat form.
We put a spoonful of onion and two pieces or three of sobrasada in each of the pieces of dough and we bend them forming a half moon closing the edges with the fingers.
We put the cocarrois in the oven tray, previously smeared with oil at about 200º for about 40 minutes.
When they are ready, we must remove them from the oven and let them cool.