Season recipe: Cocarrois with cabbage, cauliflower and artichokes

10 MAR 2017



For the dough:

500 g of flour

60 g of lard

40 g of orange juice

120 g of olive oil

100 g of water


For the filling:


Half cabbage

Half cauliflower


Pine nuts


Olive oil


Salt and pepper



Clean the cabbage and cauliflower and cut them into small pieces, clean the artichokes and cut them in very small quarters. Cut chives and mix well. Season and add paprika and oil. Add also the pine nuts and raisins.

For the dough, merge the butter in the microwave and mix it with the orange juice and the water. Add the flour slowly kneading with hands. Put it on a flat surface and work it for a few minutes. Meanwhile, preheat the oven to 210 º C.

Take small portions of dough and stretch them with a rolling pin until. Round them up using a dish.

Add the filling in the center of the cocarroi and close it. Remove the excess of dough with a scissors and finish to close it making tweaks.

Bake for approximately 30 minutes and voila!