For the dough
2 eggs
1 tablespoon of olive oil
2/3 cup of milk (160 ml)
1/2 cup of all-purpose flour (60 g)
1/4 teaspoon of salt
1 tablespoon of butter
For the filling
3 tablespoons of melted butter
1/2 cup of fresh mushroom, sliced (55 g)
1/4 cup of chopped red pepper (35 g)
1/4 cup of chopped onion (40 g)
500g of Sira Meat
3 tablespoons of white wine
3 tablespoons of all-purpose flour
1 egg yolk
1 pot of natural yogurt (200 g)
4 drops of hot pepper sauce
1 tablespoon of chopped coriander
1 teaspoon of salt
For the sauce
2 tablespoons of olive oil
1 medium onion, chopped (100 g)
1 can of peeled tomato (400 g)
1/2 teaspoon of salt
For the dough
2 eggs
1 tablespoon of olive oil
2/3 cup of milk (160 ml)
1/2 cup of all-purpose flour (60 g)
1/4 teaspoon of salt
1 tablespoon of butter
For the filling
3 tablespoons of melted butter
1/2 cup of fresh mushroom, sliced (55 g)
1/4 cup of chopped red pepper (35 g)
1/4 cup of chopped onion (40 g)
500g of Sira Meat
3 tablespoons of white wine
3 tablespoons of all-purpose flour
1 egg yolk
1 pot of natural yogurt (200 g)
4 drops of hot pepper sauce
1 tablespoon of chopped coriander
1 teaspoon of salt
For the sauce
2 tablespoons of olive oil
1 medium onion, chopped (100 g)
1 can of peeled tomato (400 g)
1/2 teaspoon of salt
Prepare the dough: In a medium bowl, combine all the ingredients and mix well with a hand mixer
In a non-stick skillet with a 16cm diameter, spread 3 tablespoons of the dough and cook over medium heat until golden brown on the bottom
Flip the dough and let it cook for another minute on the other side
Transfer to a baking dish
Repeat the process with the remaining dough. Reserve
Prepare the filling: In a medium skillet, melt 2 tablespoons of butter over medium heat
Add the mushroom and sauté, stirring occasionally, until golden brown (approximately 2 minutes)
Remove the mushroom from the skillet and reserve
In the same skillet, add the red pepper and onion and sauté, stirring occasionally, until the onion is tender (approximately 2 minutes)
Transfer the red pepper and onion to a plate and also reserve
Add the remaining butter, Sira Meat, and white wine to the skillet, and cook, stirring constantly, until the mixture is smooth (approximately 4 minutes)
Add the reserved mushroom, red pepper, and onion, and mix well
At this point, beat the egg yolk lightly, add the yogurt, and mix
Add to the skillet with the Sira Meat filling, mix, and cook, stirring occasionally, until the filling is thick (approximately 3 minutes)
Add the hot pepper sauce, coriander, and salt, and mix well
Distribute the filling among the reserved pasta disks and roll up
Arrange in a baking dish and reserve
Prepare the sauce: In a medium skillet, heat the olive oil over medium heat
Add the onion and sauté, stirring occasionally, until tender (approximately 2 minutes)
Add the canned tomato with its juice and salt, and mix well
Cook for about 10 minutes or until the tomato is well cooked
Transfer to a blender and blend until smooth (approximately 1 minute)
Distribute the sauce over the reserved pasta disks and serve immediately
285 calories per serving
