Beef & sour cherry manti with tomato-chilli butter
- Preparation and cooking time
- Prep:
- Cook:
- Plus 30 mins resting
- More effort
- Serves 4-6
Ingredients
- 300g Turkish inci flour or ‘00’ pasta flour, plus extra for dusting
- 1 tsp fine salt
- 1 large egg, beaten
- 2 tbsp extra virgin olive oil
- fine semolina, for dusting
- toasted pine nuts, to serve
- thyme leaves, to serve
For the filling
- 125g beef mince
- 30g onion (1/2 small), very finely chopped
- 20g parsley, very finely chopped
- 20g dried sour cherries, chopped
- ½ tsp fennel seeds, ground using a pestle and mortar
For the tomato chilli butter
- 200g unsalted butter
- pinch dried oregano
- 1½ tbsp tomato purée
- 500g tomato passata
- sherry vinegar, to season
- caster sugar, to season
- 1 tbsp pul biber (Turkish chilli flakes)
For the garlic yogurt
- 125g Greek yogurt
- ½ small garlic clove, finely grated
- 1 tbsp extra virgin olive oil
You willl need
- a pasta machine
Method
- STEP 1
To make the dough, put the flour and salt in a stand mixer with a dough hook. Add the egg and oil, then mix on a low speed. Gradually add about 2 tbsp water. Once the mixture starts to clump, tip out onto a lightly floured work surface and knead for about 10 mins until you have a firm, smooth dough. Cut into four portions, wrap each one and rest in the fridge for 30 mins.
- STEP 2
To make the filling, combine all the ingredients with some salt and mix well by hand. Fry a small amount to check the seasoning.
- STEP 3
Feed one piece of dough through the largest setting on a pasta machine, then fold in half before rolling again. Continue until you reach setting 2/3. Lay the dough out on a work surface dusted with semolina and cut into squares about 6 x 6cm. Spoon 1 tsp of the filling into the centre of each. Brush a little water around the edges and gather up in the centre to form a manti shape (see top image). Continue until you run out of filling, putting the finished manti on a tray heavily dusted with semolina. Keep the remaining pasta wrapped as you work. You’ll have more than you need (see tip, below). Chill the manti for up to 24 hrs.
- STEP 4
To make the tomato-chilli butter, melt half the butter in a pan, add the oregano and tomato purée and cook briefly before pouring in the passata with a pinch of salt. Cook over a low heat for around 20 mins. Finish with a splash of sherry vinegar and a pinch of caster sugar. Heat the remaining butter until it browns, pour through a fine sieve, leave to cool for 2 mins, then add the pul biber. Combine the sauce and chilli butter and keep warm. Make the garlic yogurt by whisking the ingredients with 2 tbsp water.
- STEP 5
Cook the manti in boiling water for about 5 mins until tender and the meat is cooked though. Drain and serve the manti with the yogurt sauce and chilli butter, and sprinkle with pine nuts and thyme.
