Cocarrois are part of the Mallorcan Easter baking tradition (alongside panades and robiols). The filling is always vegetarian — chard, raisins, pine nuts, and sometimes spinach. The dough uses olive oil (not lard), making them appropriate for Lent.
A golden, half-moon pastry. The dough is tender and slightly crispy; inside, sweet chard, plump raisins, and crunchy pine nuts create a complex, satisfying filling. Not sweet, not fully savory — somewhere in between.
The chard must be thoroughly drained (excess moisture would make the pastry soggy). The raisins are soaked to plump them. The pine nuts are toasted to develop their oils. The olive-oil dough is more tender than a lard dough.
Variations
Some add chickpeas or hard-boiled egg; the dough thickness varies; some are deep-fried.
On the Palate
Where Cocarrois sits in the Spanish flavor cloud
Ingredients
Serves 6
How it's made
6 steps · 1 hour active + 30 min waiting
- 130 min
Make dough: flour, olive oil, water, salt; rest 30 min.
- 25 min
Wash and finely chop Swiss chard; squeeze out all moisture.
Watch outWring every last drop out of the chard — any moisture left will steam the pastry soggy from the inside.
- 35 min
Mix chard with soaked raisins, toasted pine nuts, salt, pepper.
- 410 min
Roll dough; cut circles; place filling on half; fold; crimp.
Watch outPinch the crimp shut all the way around — a gap lets the filling weep out and the seam splits open in the oven.
- 525 min
Bake at 180°C for 25 min until golden.
Watch outBake to an even golden — the olive-oil dough browns gently, so pull it when the color is set, not pale.
- 61 min
Serve warm or at room temperature.
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