Mix the flour and salt in a bowl. Add the water and egg, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
In a bowl, mix the mince with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass.
Roll out the dough in batches to a thickness of approx. 2 mm, cut into approx. 5 cm squares. Place 1 tsp of filling in the middle of each square, fold the corners into the middle, press the edges together, pressing out any trapped air.
Manti and yoghurt dressing
Cook the manti in batches in boiling salted water for approx. 10 mins., remove with a slotted spoon, keep warm. Combine the yoghurt and garlic, season.
Buttery tomato sauce
Heat the butter in a pan until it tastes slightly nutty. Add the tomato puree and mint, cook for approx. 2 mins. while stirring. Plate up the manti, top with the yoghurt dressing and buttery tomato sauce.