Capelle International

RECIPE - MEAT PASTRY

Preparation time: 45min

Yield: 20 units

Ingredients:

17.64 oz of lean beef

1 Capelle dough of 17.64 oz

Salt to taste

Black pepper to taste

2 crushed garlic cloves

1 small chopped green pepper

1 medium size onion

Frying oil

Paper towel

How to make it:

1. Put the ground meat in a pan and bring itto the fire, stir occasionally in order to release water.

2. When all the meat is already without the reddish coloring, start adding the seasonings.

3. First,add the crushed garlic, the paprika and the black pepper, when well mixed, add the onion and the bell pepper.

4. Keep stirring and breaking the clods until the meatis lean as it dries the sauce.

5. Finally, add the salt and stir it.

6. This meat must be dry.

Tips for all fillings:

In case of hot preparation fillings, do not forget to perform it in advance, so that there is enough cooling time before placing it on the pasta;

Healthier tips for fillings:

It is possible to eat more healthily by consuming prepackaged pasta, since the choice of toppings and sauces is the right one.

Using creativity, you can make a light filling and it can be very tasty.

It is recommended to use white cheeses, such asFrescal (fresh cheese), Cottage, instead of the yellow ones, which are greasier.

In order to provide more flavor, the suggestion is seasoning the cheese with oregano and olive oil.

You can mix corn and shredded chicken, simplycooked in water and salt.

Hams and salami may be replacedwith lighter stuff such as turkey chest and chicken chest.

Another tip is to include dried tomatoes in fillings.

Besides, it is suggested to choose for vegetables such as arugula, watercress, chicory, spinach.