The cocarrois are typical empanadillas from Mallorca and Ibiza. They prepare with a delicious base of vegetables, raisins and pine nuts. They are unique and a specialty that you cannot stop testing if you go to the islands. In addition, they are also a traditional Holy Week recipe. And if you test them and stay wanting to take them home, in Recipesgatis we want to share with you an easy cocarrois recipe and that will all enchant everyone in the family. Maybe because of the way they seem a bit complicated to do, but nothing to see! Follow our step by step and discover how to do cocarrois Mallorquines in a short time!
 9 Diners |  1h 30m |  Between |  Low Disturbance |
| Ingredients to make cocarrois: |
| 3 tablespoons of plu tablespoon of the vera or normal paprika |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cocarrois:
1. The first step to prepare cocarrois is to mix wheat and spelled flours in the same container. In total, you should have 500 grams of flour between the two. Remove until completely dilute and gradually add the flour, forming a malleable dough. Knead for 10 minutes and reserve in a warm and dry place.
Trick: If you want to make the vegan cocarrois, replace the lard with vegetable oil.
2. Prepare the filling for cocarrois. Finely pile the chard avoiding the entire central stem and do the same with cauliflower and onion.
3. mix everything together in a bowl and add the paprika. Salpiment to taste, add the raisins and pine nuts to the mixture of cauliflower and chard, remove a few minutes until everything is integrated and the filling of our Mallorcan empanadillas will be prepared.
4. You already have the mass prepared to start forming the empanadas, so lengthens the dough and cuts into nine identical portions, make balls with each of the pieces. Prepare the oven tray with a sheet of sulphurized paper.
Trick: Heat the oven to 200 ºC with both resistances.
5. Display each piece in a fine circumference to fill it with the filling of the cocarrois. Leave space to unite the ends and seal them.
6. Once you have all the Mallorcan empanadillas ready, see them all over the baking sheet, making sure they are well sealed. Enter the tray in half oven and bake for 45 minutes at 180 ºC.
Trick: Watch your oven, because each one is different and your homemade cocarrois may be ready in less time.
7. Turn off the oven and the door. Let stand for 10 minutes and you can enjoy them. They are always better from one day to another because flavors settle better, so you can also prepare them in advance. Cocarrois Mallorquinos serve as an appetizer or as an incoming; With a very cold beer or your favorite drink, they will be delicious!
