Sardinian Culurgiones with saffron and mint

Instructions

1. Make the filling: Cook the cubed potatoes in salted boiling water for 25 minutes, until soft. Drain the potatoes and tip into a bowl, then mush until smooth. Leave until cold. Add the cheeses, egg, mint, parsley, saffron, salt and pepper. Stir well to mix.
2. Make the pasta dough: Mix the flour and eggs with ½ tsp salt in the food processor, until a bowl of dough forms. Wrap in foil and set aside for 30 minutes to rest. Using a pasta machine roll out one quarter of dough into a 1-meter strip. Cut the strip with sharp knife into two 50 cm lengths.
3. With a 10 cm in diameter biscuit cutter, cut 5 discs from one of the pasta strips. Using a heaped teaspoon, put a mound of filling to one side of each disc. Brush a little water around the edge of each disc, then fold the plain side of the disc over the filling to make a half-moon shape. Plead the curved edge to seal.
4. Put the culurgiones on floured dish towels, sprinkle with flour and leave to dry. Repeat the process with the remaining dough to make 45 colorgones. Re-roll the pasta trimmings and make more culurgiones.
5. Preheat the oven to 190°C. Cook the culurgiones in a large saucepan of salted boiling water for 4-5 minutes. Meanwhile, melt the butter in a small saucepan.
6. Drain the culurgiones, tip them into a large baking dish and pour the melted butter. Sprinkle with the grated Pecorino and cheddar cheese. Bake in the oven for 20 minutes until golden-brown.
7. Let stand for 5 minutes before serving.

• Servings : 8
• Ready in : 80 Minutes
• Course : Main courses
• Recipe Type : beef, Finger foods, Freezer-friendly, Pizza, Pasta, Spagetty, Quiches, recipes for fall, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Cheddar cheese, Eggs, Ground black pepper, Mint leaves, Parmesan cheese, Parsley, Pasta dough, Pecorino cheese, Potatoes, Saffron, Salt