Pastry
- 2 cup Plain flour
- 1/2 tablespoons of Salt
- 2/3 cup Cold water
- 2 Leeks (2 leeks = 3 cup chopped)
- 2 ts Salt
- 1/4 tablespoons of Hot chili pepper
- 3 tablespoons of Oil
To Finish: Oil for deep frying
Sift flour and salt into a bowl, make a well in the centre and addwater. Mix to a firm dough and knead for 5 minutes until elastic,dusting with more flour if necessary. Wrap in plastic film and leaveto rest for 30 minutes.
Cut most of the green tops from leeks, halve lengthwise and rinsewell to remove all traces of soil between leaves. Remove roots anddry leeks with paper towels. Place flat on board, cut along length at5 mm (1/4 inch) intervals than across to dice. Measure in cup measureand 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 androll thinly into a 10 cm (4 inch) circle. Alternatively roll outdough and cut into 10 cm (4 inch) rounds. Place about 2 teaspoonsleek filling in centre of circle, moisten pastry half way round edgeof circle and fold pastry over filling. Press edge to seal well, andusing the edge of a thimble, (the traditional method) or a coffeespoon make little crescent- shaped marks around the edge, or presswith 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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