Chards “bastelle”


Preparation time: 30 minutes.

Cooking time: 20 minutes.



For the pastry:

    • 500 g flour
    • 4 tablespoons olive oil
    • 1 cup water
    • salt

    For the filing:

    • 600 g chards
    • 300 g brocciu (Corsican fresh cheese)
    • 1 bunch of mint
    • 1 onion
    • 2 tablespoons olive oil
    • 3 eggs
    • salt


For the pastry:

  1. Inside a bowl, put the flour and make a well.
  2. Add the salt, olive oil and water in the well and mix slowly to form a ball. The pastry has to stay soft and should not stick.
  3. Wrap it in a clean linen and let it cool for 2 hours.

For the filing:

  1. Slice the onion thinly, as well as the chards and the bunch of mint.
  2. Mix everything in a frying pan and season. Brown it on a low heat with a little bit of olive oil.
  3. Make the stuffing with the brocciu and the herbs mixture.

To make the “bastelle”:

  1. Preheat the oven to 180°C and cover the plate with greaseproof paper.
  2. Take the pastry and divide it in small balls. With a rolling pin, flatten the balls to make discs of 15 cm diameter.
  3. Spread the stuffing on each disc.
  4. Whisk the egg yolks with water and coat the edges of each disc before closing them by folding them in two, in such a way that it envelops the stuffing and forms a turnover.
  5. Coat the turnovers with the rest of the egg yolks mixed with water by using a basting brush.
  6. Put the turnovers in the oven for 20 minutes.


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