Title: Boolawnee ( fried leek pastries )
 Categories: Afghan, Appetizers, Vegetarian
      Yield: 32 Servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Plain flour
    1/2 ts Salt
    2/3 c  Cold water

MMMMM------------------------LEEK FILLING-----------------------------
      2    Leeks (2 leeks=3 c chopped)
      2 ts Salt
    1/4 ts Hot chili pepper
      3 ts Oil

MMMMM-------------------------TO FINISH------------------------------
           Oil for deep frying
 
  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.