Barba Jouan

Name: Barba Jouan (Pastry Filled with Cheese, Ham, Rice, Herbs, and Pumpkin)
Cuisine: France
Ingredients: ⅓ cup finely diced prosciutto, country ham, or very lean salt pork; ⅓ cup finely diced prosciutto, country ham, or very lean salt pork; ¾ cup cooked rice (¼ cup raw); ⅓ cup finely diced prosciutto, country ham, or very lean salt pork; 2 cups grated Parmesan cheese (Roquefort or blue cheese or any strong Italian or Greek cheese may be used instead); 2 cups grated Parmesan cheese (Roquefort or blue cheese or any strong Italian or Greek cheese may be used instead); 2 cups grated Parmesan cheese (Roquefort or blue cheese or any strong Italian or Greek cheese may be used instead); 2 cups grated Parmesan cheese (Roquefort or blue cheese or any strong Italian or Greek cheese may be used instead); freshly ground black pepper; 4 tablespoons olive oil; 2 cups unbleached flour; 1 egg, beaten; 4 to 5 tablespoons warm water; 5 garlic cloves, chopped; 2 large onions, chopped; 2 teaspoons savory, oregano, or thyme; 2 teaspoons savory, oregano, or thyme; 8 cups raw pumpkin (cooked and drained, it will yield about 2 cups), or 2 cups canned unseasoned pumpkin purée; salt; 1 tablespoon olive oil; 8 cups raw pumpkin (cooked and drained, it will yield about 2 cups), or 2 cups canned unseasoned pumpkin purée

Pastry Filled with Cheese, Ham, Rice, Herbs, and Pumpkin

Preparation info

Makes
6
turnovers and a , or pie (to serve people)

Difficulty
Medium

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

These delicious little turnovers can be served with drinks or as a first course, or as a main course warm or cold. Why they are called Barba Jouan (Uncle John, in the Niçois dialect) is truly a mystery. It will be best to use a pasta machine for the pastry.

Ingredients

Pastry

2 cups unbleached flour
4 tablespoons olive oil
4 to 5

Europe
France
Dinner

Method

Place the flour in a large bowl. Make a well in the center, add the olive oil, water, egg, and salt, and mix well with a fork. Flour your hands and knead until the dough becomes smooth (this will take about 5 minutes). Form a ball and let it rest in the bowl for 1 hour under a clean towel. Meanwhile, prepare the filling.

Using a heavy knife, cut the pumpkin into several pieces and scrap