Boolawnee

Boolawnee

Fried leek pastries

By
From
The Complete Middle Eastern Cookbook
Makes
32
Photographer
Alan Benson

Pastry

Ingredients

Quantity Ingredient
300g plain flour
1/2 teaspoon salt

Leek filling

Quantity Ingredient
2 leeks
2 teaspoons salt
1/4 teaspoon hot chilli powder
3 teaspoons vegetable oil

To finish

Quantity Ingredient
oil, for deep-frying

Method

  1. Sift the flour and salt into a bowl, make a well in the centre and add 185 ml cold water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic wrap and leave to rest for 30 minutes.
  2. Cut off and discard most of the green tops from the leeks. Halve them lengthways and rinse well to remove all traces of soil between the leaves. Remove the roots and dry the leeks with paper towels. Place the leeks flat on a board, cut along the length at 5 mm intervals, then across to dice. Measure in cups and place in a bowl.
  3. Add the salt and chilli powder and knead by hand to soften the leeks. Stir in the oil.
  4. Roll pieces of the dough into balls the size of large hazelnuts, then roll thinly into a 10 cm circle. Alternatively, roll out the dough and cut into 10 cm rounds.
  5. Place about 2 teaspoons of the leek filling in the centre of each circle, moisten the pastry halfway round the edge of the circle and fold the pastry over the filling. Press the 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 the tines of a fork.
  6. Fry three or four at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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