Ingredients
Pastry
- 2 Cup all-purpose flour
- 1/2 Tsp salt
- 2/3 Cup Cold Water
Leek Filling
- 2 Cup Leeks 2 Cups = 3 chopped
- 2 Tsp salt
- 1/4 Tsp Hot chili pepper
- 3 Tsp oil
To Finish
Servings: Pasteries
Instructions
- 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 Leeks flat on board, cut along length at 5 mm (1/4 inch) intervals then 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.
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