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Add a photoServings: 12
Ingredients
- 2 c. Plain flour
- 1/2 tsp Salt
- 2/3 c. Cool water
- 2 x Leeks (2 leeks=3 c minced)
- 2 tsp Salt
- 1/4 tsp Warm chili pepper
- 3 tsp Oil Oil for deep frying
Directions
- Sift flour and salt into a bowl, make a well in the centre and add in water. Mix to a hard dough and knead for 5 min till elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 min. 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 c. measure and place in bowl. Add in salt and chili pepper and knead with hand to soften leeks. Stir in oil. Roll pcs 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 tsp. 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 possibly a coffee spoon make little crescent- shaped marks around the edge, or possibly press with fork. Fry 3 or possibly 4 at a time in warm oil till golden, turning to brown proportionately.
- Drain on paper towels and serve warm or possibly hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 90 | |
| Calories from Fat 12 | 13% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 487mg | 20% |
| Potassium 34mg | 1% |
| Total Carbs 16.83g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.31g | 0% |
| Protein 2.25g | 4% |
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