Filled Pasta Pockets

For the pasta: put all the ingredients in a food processor and blend until just combined to a dough.

Turn out onto a lightly floured surface and knead for about 10 minutes until the dough is satiny and elastic. Put into a bowl and cover with cling film. Set aside to rest for 30 minutes.

For the filling: heat the oil in a pan. Add the onion and cook for 5 minutes, until tender, stirring occasionally. Add the beef and garlic and cook, stirring, until the meat is browned. Drain off the fat and set aside to cool.

Beat the egg and oregano into the beef mixture and season to taste with salt and pepper. Set aside.

Put the dough through a pasta machine or roll out very thinly on a floured surface into a large square.

Cut 5cm-7cm|2"-3" squares out of the rolled dough.

Place 1 teaspoon of filling in the centre of 1 square. Dip a fingertip in water and lightly coat the outer edges of the square. Fold over to form a triangle, enclosing the filling. Press down with the tines of a fork to seal the edges. Repeat with the remaining squares and filling.

Bring a very large pan of salted water to a boil. Carefully lower the pasta parcels into the pan in batches, then return the water to a boil. Cook for 4-6 minutes, until the parcels float to the surface. Drain well.

Heat the butter in a frying pan and cook the onion until golden.

Place the pasta parcels on serving plates and sprinkle with the onion.