PASTRY
2 cup plain flour
1/2 tsp salt
2/3 cup cold water
LEEK FILLING
2 leeks (2 leeks=3 c chopped)
2 tsp salt
1/4 tsp hot chili pepper
3 tsp oil
TO FINISH
1 oil for deep frying
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 (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.
Servings: 32 servings
Boolawnee ( Fried Leek Pastries ) Recipe brought to you by Recipe Ideas
Categories: Dessert; Vegetable
The History of Recipes
It is possible to trace the history of written recipes back into distant history, certainly as far as the early Egyptians, and quite possibly further than that. However, sadly, these ancient cook books were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are a few stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by the Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the early Romans used a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. During the following few hundred years, the wealthy families of Wesstern Europe competed to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe publications are highly popular mostly due to more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Boolawnee ( Fried Leek Pastries ) recipe.
