Boolawnee Fried Leek Pastries

Ingredients

PASTRY 2 cup plain flour 1/2 tsp salt 2/3 cup cold water LEEK FILLING 2 leeks (2 leeks=3 c chopped) 2 tsp salt 1/4 tsp hot chili pepper 3 tsp oil TO FINISH 1 oil for deep frying	Advertisements

Preparation
 
Sift flour and salt into a bowl, make a well in the centre 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 centre 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.

 

 
Servings: 32

 

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