For the dough:
"4 1/2 cups of all-purpose flour"
"1 1/4 cup of water"
"1 tablespoon of salt"
For the filling:
"3 tablespoons of melted butter"
"1/4 cup of chopped pecans or walnuts"
"250g of ground meat"
"1 medium-sized onion, finely chopped"
"1/4 teaspoon of ground cinnamon"
"salt and black pepper to taste"
For the yogurt sauce:
"6 cups of plain yogurt"
"2 cups of water"
"1 1/2 tablespoons of cornstarch"
"1 lightly beaten egg white"
"2 teaspoons of salt"
For finishing:
"2 cloves of garlic, minced"
"1/2 teaspoon of salt"
"1/4 cup of melted butter"
"1 tablespoon of dried oregano, crushed or fresh thyme, chopped"
For the dough:
"4 1/2 cups of all-purpose flour"
"1 1/4 cup of water"
"1 tablespoon of salt"
For the filling:
"3 tablespoons of melted butter"
"1/4 cup of chopped pecans or walnuts"
"250g of ground meat"
"1 medium-sized onion, finely chopped"
"1/4 teaspoon of ground cinnamon"
"salt and black pepper to taste"
For the yogurt sauce:
"6 cups of plain yogurt"
"2 cups of water"
"1 1/2 tablespoons of cornstarch"
"1 lightly beaten egg white"
"2 teaspoons of salt"
For finishing:
"2 cloves of garlic, minced"
"1/2 teaspoon of salt"
"1/4 cup of melted butter"
"1 tablespoon of dried oregano, crushed or fresh thyme, chopped"
To make the dough, sift the flour and salt onto a flat surface
Add the water gradually and mix with a fork to incorporate the flour
Knead the mixture by hand until it forms a smooth dough
Let it rest for 30 minutes
While that's resting, prepare the filling
Heat 1 tablespoon of butter in a pan and fry the chopped pecans or walnuts until they're golden brown
Remove with a slotted spoon
Add the remaining butter, heat it up, and add the ground meat
Cook over high heat, stirring occasionally, until the meat is cooked through
Add the onion and cook for an additional 10 minutes on low heat, covered, until the onion is translucent
Add the seasonings and check the flavor
Add the chopped pecans or walnuts and let it cool
Roll out the dough onto a floured surface
Cut into 5cm diameter rounds
Place 1/2 tablespoon of filling in the center and fold the dough over to form a half-moon shape
Press the edges tightly together
Fold the pasty in half again, forming a cappelletti shape
Place on a greased baking sheet
Set aside
Place the yogurt in a large non-stick saucepan
Mix the cornstarch with water and add to the yogurt
Add the egg white and salt
Stir well
Add the cooked pasta, stirring gently to combine
Cook over low heat, stirring occasionally, until the pasta is cooked through and the sauce is thickened
While cooking, mash the garlic with salt
Heat the butter in a pan and fry the garlic for a few seconds
Set aside
When the pasta is cooked, add the garlic mixture to the yogurt sauce, stirring well to combine
Add the chopped oregano or thyme
Serve hot in shallow bowls with rice
Serves 6.
