Lamb and parsley manti

Ingredients
    2 1/2 cups (375g) plain flour
    1/2 tsp salt
    1 egg, lightly whisked
    1 tbs olive oil
    2/3 cup (160ml) warm water
    1 cup (250ml) chicken stock
    2 tbs extra virgin olive oil
    1 tsp sweet paprika
    Shredded mint, to serve
    Lamb filling
    250g lamb mince
    1 brown onion, coarsely grated
    1/3 cup finely chopped flat-leaf parsley
    2 garlic cloves, crushed
    Yoghurt sauce
    1 cup (250g) Greek-style yoghurt
    2 garlic cloves, crushed

Method
Combine the flour and salt in a large bowl and make a well in the centre. Add the egg, oil and water and use a round-bladed knife to stir until combined. Turn onto a lightly floured surface and knead until smooth and elastic. Cover with plastic wrap and set aside for 30 minutes to rest.

To make the lamb filling, combine the lamb, onion, parsley and garlic in a bowl. Season with salt and pepper.

Brush a roasting pan with oil to grease. Preheat oven to 180°C. Divide the dough into 4 portions. Use a rolling pin to roll a portion out on a lightly floured surface until 1.5mm thick. Use a small, sharp knife and a ruler to cut pastry into 5cm squares. Spoon 1 teaspoonful of lamb mixture onto the centre of a pastry square. Use a pastry brush dipped in water to lightly brush the edges. Bring each corner together to meet in the centre and press and seal the edges together to form a pyramid shape. Place in the prepared pan. Repeat with remaining pastry and lamb mixture.

Drizzle stock over the manti. Loosely cover with foil. Bake for 30 minutes or until liquid is almost absorbed and manti are cooked through and light golden.

Meanwhile, to make the yoghurt sauce, combine the yoghurt and garlic in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until heated through. Season with salt and pepper.

Combine the extra virgin olive oil and paprika in a frying pan over high heat and cook for 1 minute or until aromatic. Remove from heat.

Spoon the manti among serving bowls. Drizzle with the yoghurt and paprika oil. Sprinkle with mint and serve immediately.

Notes
For the lamb and parsley manti, you can use store bought flour wonton wrappers instead of making pastry from scratch; however, the manti will be larger.

Notebook: - September 2008
Recipe by Sarah Hobbs