Vegan Barbagiuan

🛒 Ingredients

• #For the Pastry Dough:
• 150g all‑purpose flour
• 3 tbsp extra virgin olive oil
• 70–80ml warm water
• Pinch of fine salt
• #For the Savory Filling:
• 200g Swiss chard or spinach, blanched, squeezed very dry, and finely chopped
• 150g firm tofu, pressed well and crumbled finely
• 1 tbsp nutritional yeast (optional, for a rich cheesy‑like flavor)
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• ½ tsp fresh or dried thyme
• Pinch of ground nutmeg
• Salt and black pepper to taste
• Neutral oil for deep‑frying

👩‍🍳 Instructions

1. 1

   Make the dough: Whisk the flour and salt together in a bowl. Add the olive oil, then gradually stir in warm water until the mixture comes together into a soft, smooth dough. Knead briefly, cover, and let it rest for 15 minutes.

2. 2

   Prepare the filling: Sauté the minced garlic in a little oil until fragrant. Add the crumbled tofu and cook for 2 minutes, then remove from heat. Mix in the chopped Swiss chard or spinach, nutritional yeast, parsley, thyme, nutmeg, salt, and pepper until evenly combined.

3. 3

   Shape the pastries: Roll out the dough thinly on a floured surface. Cut into circles or squares. Place about 1 tablespoon of filling in the center of each piece. Fold over and press the edges tightly to seal completely — you can crimp with a fork for a secure seal.

4. 4

   Fry until golden: Heat oil in a pan over medium heat. Fry the pastries in batches for 3–4 minutes per side, until deep golden brown and crispy all over. Drain well on paper towels.

5. 5

   Serve: Enjoy warm, garnished with fresh salad leaves as shown.