CRISP PEPPER PASTA WITH PEPPER BEEF FILLING

INGREDIENTS

• ½ cup finely grated gruyere cheese
• ¼  cup finely grated tasty cheese
• ¼  teaspoon canned drained green peppercorns, crushed
• 1 teaspoon water, approximately
• 1 teaspoon olive oil
• 1 small onion, chopped.
• 100g minced beef
• 1 ½ teaspoons tomato paste
• 3 teaspoons water, extra
• 1 small beef stock cube, crumbled
• ½  teaspoon sugar
• 1 egg, separated
• 1/3 quantity pepper pasta dough plain flour
• oil for shallow-frying

PORT SAUCE

• 1/2 cup port
• 1 teaspoon canned drained green peppercorns
• 1 cup cream
• 2 teaspoons cornflour
• 2 teaspoons water

CRISP PEPPER PASTA WITH PEPPER BEEF FILLING METHOD:

Combine cheeses and peppercorns in a bowl with enough water to make a pan, add onion, and cook, stirring, until soft ingredients cling together. Heat olive oil in Add mince, and cook, stirring, until well browned.

Stir in combined paste, extra water, stock cube, and sugar, cook for 3 minutes; cool. Stir in egg white. Roll pasta dough until 2mm thick, out into 7cm rounds.

Add rounds to a large pan of boiling water, and boil, uncovered, until just tender; drain well. Toss rounds in flour, and shake away excess flour. 

Top each round with 1/2 level teaspoon of cheese mixture and 1 level teaspoon of meat mixture. Brush the edges of the rounds with egg yolk, fold them in half, and press the edges together firmly.

Just before serving, shallow-fry in hot oil until lightly browned; drain on absorbent paper. Serve with hot sauce. Port Sauce: Bring the port to a boil in a pan, and simmer, uncovered, until reduced by one-third.

Stir in peppercorns, cream, and blended cornflour and water, stir until sauce boils and thickens.

Serves 6.

Note: Can be prepared 2 days ahead.

Storage: Covered, in refrigerator.

Freeze: Sauce suitable.

Microwave: Sauce suitable.

Also Read: TASTY LITTLE LAMB, CHEESE, AND PASTA CUPS