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BOOLAWNEE ( FRIED LEEK PASTRIES )
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTRY-----
2 c Plain flour
1/2 ts Salt
2/3 c Cold water
-----LEEK FILLING-----
2 Leeks (2 leeks˙c chopped)
2 ts Salt
1/4 ts Hot chili pepper
3 ts Oil
-----TO FINISH-----
Oil for deep frying
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.
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