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Categories:Viewed: 72 - Published at: 8 years ago
Ingredients
- 2 cups flour, all-purpose
- 1/2 teaspoon salt
- 23 cup water cold
- 3 cups leeks chopped
- 2 teaspoons salt
- 1/4 teaspoon hot chili peppers
- 3 teaspoons vegetable oil
- 1 x vegetable oil for deep frying
Method
- 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.
