Mix egg, flour, salt and warm water in a food processor with the dough hooks until a smooth dough is formed. Wrap in plastic wrap and refrigerate for 20-30 min.

Clean leeks, cut in half lengthwise, cut into narrow strips and finely dice. Rinse in a colander and drain well. Add half of the oil and knead with hands until soft. Season with salt and cayenne pepper.

Knead pasta dough, cut into 4 equal parts. One at a time, roll out into dough sheets on the smooth roller of a pasta machine from speed 1 to 5. Place dough sheets on a floured surface, cut out about 25 dough circles (based on 4-6 people) with a round cutter (9 cm ø).

Brush dough circles on edges with a tiny bit of water. Shape 1 tbsp of leek mixture in the center of each, fold the dough over the quantity to form a semicircle, and press down well on the edges. Place the finished pockets on a floured kitchen towel.

Press garlic through a press and mix with curd, salt and water until smooth. Spread half of the curd thinly on a large serving platter. Set the rest aside.

In a large saucepan, bring enough salted water and oil left over to boil. Pour in pockets of leeks and cook uncovered for 7-8 minutes, pressing under water frequently with a slotted spoon. Drain well, place on platter and sprinkle with crushed mint and pepper. Top with remaining curd cheese and minced meat sauce (see Recipe

Ashak – Pasta Pockets with Leek Filling

Ingredients:

Instructions:

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