Coca Mallorquina: Traditional Open Empanada

[Alexandria Profile]

21 / 6 / 2019 ..

Coca Mallorquina ..

The term "coca " is used for any raw or cooked filling
placed on a shallow, thin pie, topped with
vegetables, tuna fish, charcuterie, prawns,
hard boiled eggs, pine nuts and fresh tomatoes.

These pies are documented as far back
as Medieval times in Mallorca, Girona
and Barcelona.

These cocas are traditionally topped with
salted fish, field greens, chard, spinach,
tomatoes, pine nuts, and the pastry is made as
follows, unlike a pizza or focaccia.

Recipe for 4 - 6 Servings:

1) Dough ..

375 Grams of all purpose flour
155 ml. Evoo
155 ml. Dry White Wine

( Add these 3 ingredients
together in a glass bowl )

2) The topping ..

30 grams Pinenuts or almonds
or hazelnuts

250 grams of red bell pepper
or horn shaped

500 grams of red ripe
tomatoes (peeled and
de-seeded if you prefer )

salt to taste

100 grams of
tuna in Evoo or
100 grams of
Prawns (in shells)

2 to 4 cloves of garlic
sliced finely to taste

1 head of blanched
spinach or chard
(room temperature
for handling) = 1st layer

1) Put all the dough ingredients in a
large glass bowl, and combine by
hand, to form a smooth dough
which comes away easily from
the sides of the bowl. Place on
a floured Surface and leave to
rest for 30 minutes.

2) Heat the Evoo in a skillet
or frying pan, and remove from
heat.

Add the pinenuts to the skillet.

Toss gently over low slow heat and
do not let them burn.

Remove the pinenuts and set
aside.

Use the same Evoo to sauté
the red bell pepper strips or
diced, and then add the tomatoes,
and sauté gently until the mixture
reduces and Evoo comes to
the Surface.

Add a pinch or two of salt and a
scant teaspoon of eco cane sugar
or sugar of choice, and
stir with spatula, and then,
add the pinenuts, and the tuna
and combine for 5 minutes on
Slow low flame or heat.

3) Preheat oven to 180 Degrees
Centig.

Line a baking sheet with foil and
Grease lightly with Evoo.

Put the dough on a marble slab or
other smooth Surface.

Knead, then roll out to a rectangle
and transfer to baking sheet.

Spread the blanched chard or
spinach or field greens of choice
and spread on the dough.

Then place & spread the sautéed
ingredients on top of the
bed of greens. Sprinkle
with freshly ground black
pepper and salt to taste.

Now, fold in the edges
of the dough to form
a border and bake
the Coca for approx.
30 minutes ..

Serve warm out of oven
or room temperature
if you prefer.

[Renee Profile]

I would love that, Member 461, but would halve the quantity for the dough. It will be interesting for me to make, because I have never used wine in a dough. I just need to buy a few ingredients and am waiting in for a parcel, so it will be Sunday before I can shop.

[Alexandria Profile]

Renée,

Wow ! It is a
quite a popular
Street Food &
" Tapa " too
in Mallorca
particularly ..

We make it every
once in awhile ..
It is quite tasty.

This recipe is for
4 to 6 people !

I like it best with
Blanched Spinach
Leaves, and prawns
or tuna (Ventresca).

Good luck with it and
let me know how it
goes !!

Kindest regards,
From Algarve.
Have a lovely weekend !!

[Renee Profile]

I certainly will let you know how it goes, Member 461 and will post a picture. Thank you also for the very clear instructions.

[Alexandria Profile]

Good Evening Renée,

All our best wishes from
Algarve and have a fabulous
weekend.

Looking forward to seeing your
Coca Mallorquina ..

[Renee Profile]

Thank you Member 461! I like to experiment occasionally!

[Alexandria Profile]

Renée,

Yes, I see that you are quite adventurous
in the kitchen !

Have a lovely weekend ..