Boolawnee (Fried Leek Pastries)
Submitted by dlf
Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that’s vegetarian, crunchy, and completely addictive.
YIELD
32 servingsPREP
20 minCOOK
20 minREADY
40 minBoolawnee are the hand pies you didn’t know you needed.
The dough is dead simple (flour, salt, water), but the magic happens in the filling where finely diced leeks get kneaded with salt and oil until they soften and sweeten.
Tuck that mixture into thin pastry rounds, seal the edges with those traditional thimble-marks, and fry until the pockets puff up crisp and bronze.
Serve them hot or warm, and watch them vanish.
Pro Tips
- Rinse leeks thoroughly between the layers to remove all traces of grit.
- Knead the leek filling with your hands to break down the fibers and release moisture.
- Seal edges firmly with a fork or thimble. Loose seams will burst open in the hot oil.
- Fry only 3-4 at a time so the oil temperature stays consistent for even browning.
Ingredients
Directions
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 (¼ 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.
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