Boolawnee - Afghani Fried Leek Pastries

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Boolawnee - Afghani Fried Leek Pastries

***PASTRY***

2 cups plain flour

1/2 teaspoon salt

2/3 cup cold water

***LEEK FILLING***

2 whole leeks, (2 leeks = 3 cups chopped cleaned leeks)

2 teaspoons salt

1/4 teaspoon hot chili pepper

3 teaspoons oil

***TO FINISH***

oil,for deep frying

 

 

 

 

 

Sift flour and salt into a bowl, make a well in the center and add

water. Mix to a firm dough and knead for 5 minutes until elastic,

dusting with more flour if necessary. Wrap in plastic film and leave

to rest for 30 minutes.

Cut most of the green tops from leeks, halve lengthwise and rinse well

to remove all traces of soil between leaves. Remove roots and dry

leeks with paper towels. Place flat on board, cut along length at 5 mm

(1/4 inch) intervals than across to dice. Measure in cup measure and

place in bowl. Add salt and chili pepper and knead with hand to soften

leeks. Stir in oil.

 

Roll pieces of dough into balls the size of a large hazelnut and roll

thinly into a 10 cm (4 inch) circle. Alternatively, roll out dough and

cut into 10 cm (4 inch) rounds. Place about 2 teaspoons leek filling

in center of circle, moisten pastry half way round edge of circle and

fold pastry over filling. Press edge to seal well, and using the edge

of a thimble, (the traditional method) or a coffee spoon make little

crescent- shaped marks around the edge, or press with fork.

 

Fry 3 or 4 at a time in hot oil until golden brown, turning to brown

evenly. Drain on paper towels and serve hot or warm.

 

Yield: 32 servings

 

Source: Asiarecipes dot com

Formatted by Chupa Babi in MC: 11.12.06

 

ChupaNote: For a shortcut, use eggroll wrappers.

 

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