Meat Pie

Method

1. Make the pasta matta: tip 80 g plain flour onto the work surface with a good pinch of fine salt, make a well and pour in 15 ml extra virgin olive oil and 30 ml cold water. Bring together with your fingertips, then knead 4 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
2. Meanwhile, warm 1 tsp extra virgin olive oil in a small frying pan over a low-medium heat and sweat 1 finely chopped small onion with a pinch of salt for 5-6 minutes, until soft and translucent but not coloured.
3. Raise the heat to medium-high, add 120 g minced beef and break it up with a wooden spoon. Brown for 5 minutes until no pink remains and the meat catches slightly on the pan, then pour in 30 ml dry white wine and let it bubble away for 2 minutes until the alcohol smell has gone.