Cjarsons

Method

Make a pasta dough by combining flour, eggs, salt and water, then knead until smooth and rest for 30 minutes. Boil potatoes until tender, peel and mash, then finely dice the speck and onion, and mix together with the potatoes and fresh mint to create the filling. Roll out the dough thinly and cut into 8-10 cm squares, placing a spoonful of filling on each square. Fold each square diagonally to form a triangle and press the edges firmly to seal. Bring a large pot of salted water to the boil and cook the cjarsons for 3-4 minutes until they float and cook for a further minute. Serve immediately tossed with melted butter and perhaps some fried onions on top, or with a light broth if preferred.