Boolawnee (fried leek pastries) (recipe) - Revision history

Conrad Leviston: category:recipes

2005-01-02T11:55:28Z

← Older revision		Revision as of 21:55, 2 January 2005
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	# Fry 3 or 4 at a time in hot oil until golden brown.		# Fry 3 or 4 at a time in hot oil until golden brown.
	# Drain and serve hot or warm. (Source mec) Makes about 32.		# Drain and serve hot or warm. (Source mec) Makes about 32.

			[[category:recipes]]

Dan at 02:37, 20 October 2003

2003-10-20T02:37:40Z

← Older revision		Revision as of 12:37, 20 October 2003
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			Submitted by Baron Hrolf Herjolfssen, O.P.

	'''Ingredients'''		'''Ingredients'''
	* Filling:		* Filling:

Tobin at 14:21, 24 July 2003

2003-07-24T14:21:03Z

← Older revision		Revision as of 00:21, 25 July 2003
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	'''Ingredients''		'''Ingredients'''
	* Filling:		* Filling:
	** 2 [[leek]]s (3 cups chopped)		** 2 [[leek]]s (3 cups chopped)

Tobin at 14:20, 24 July 2003

2003-07-24T14:20:53Z

← Older revision		Revision as of 00:20, 25 July 2003
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	'''Ingredients''		'''Ingredients''
	* Filling:		* Filling:
	** 2 ~~leeks~~ (3 cups chopped)		** 2 [[leek]]s (3 cups chopped)
	** 2 teaspoons salt		** 2 teaspoons [[salt]]
	** 1/4 teaspoon powdered coriander (or curry)		** 1/4 teaspoon powdered [[coriander]] (or [[curry]])
	** 3 teaspoons oil		** 3 teaspoons oil
	** oil for frying		** oil for frying
	* Pastry:		* Pastry:
	** 2 cups plain flour		** 2 cups plain [[flour]]
	** 1/2 teaspoon salt		** 1/2 teaspoon [[salt]]
	** 2/3 cup cold water		** 2/3 cup cold water

Tobin at 14:18, 24 July 2003

2003-07-24T14:18:22Z

← Older revision		Revision as of 00:18, 25 July 2003
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			'''Ingredients''
	Filling:		* Filling:
		⚫	** 2 leeks (3 cups chopped)
		⚫	** 2 teaspoons salt
			** 1/4 teaspoon powdered coriander (or curry)
			** 3 teaspoons oil
		⚫	** oil for frying
		⚫	* Pastry:
		⚫	** 2 cups plain flour
			** 1/2 teaspoon salt
		⚫	** 2/3 cup cold water

			'''Method'''
⚫	2 leeks (3 cups chopped)
			# 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.
⚫	2 teaspoons salt
			# Wrap in plastic film and leave to rest for 30 minutes.

			# Cut most of green tops from leeks, halve lengthwise and rinse well to remove all traces of soil. Remove roots and dry with paper towels. Place flat on board, cut along length at 5 mm (1/4 inch) intervals then across to dice. Measure in cup measure and place in bowl.
	� teaspoon powdered coriander (or curry)
			# Add salt and coriander or curry and knead with hand to soften leeks.

	3 ~~teaspoons~~ oil		# 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.

			# Place 2 teaspoons of leek filling in centre of circle, moisten pastry half way around edge with water and fold over filling.
⚫	oil for frying
			# Press edge to seal well, and using the end of a thimble (the traditional method) or a coffee spoon make little crescent-shaped marks around the edge.

			# Fry 3 or 4 at a time in hot oil until golden brown.
⚫	Pastry:
			# Drain and serve hot or warm. (Source mec) Makes about 32.

⚫	2 cups plain flour

	� teaspoon salt

⚫	2/3 cup cold water

	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 green tops from leeks, halve lengthwise and rinse well to remove all traces of soil. Remove roots and dry with paper towels. Place flat on board, cut along length at 5 mm (� inch) intervals then across to dice. Measure in cup measure and place in bowl. Add salt and coriander or curry 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. Place 2 teaspoons of leek filling in centre of circle, moisten pastry half way around edge with water and fold over filling. Press edge to seal well, and using the end of a thimble (the traditional method) or a coffee spoon make little crescent-shaped marks around the edge. Fry 3 or 4 at a time in hot oil until golden brown. Drain and serve hot or warm. (Source mec) Makes about 32.

131.217.6.2 at 13:53, 24 July 2003

2003-07-24T13:53:26Z

New page

Filling:

2 leeks (3 cups chopped)

2 teaspoons salt

� teaspoon powdered coriander (or curry)

3 teaspoons oil

oil for frying

Pastry:

2 cups plain flour

� teaspoon salt

2/3 cup cold water

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 green tops from leeks, halve lengthwise and rinse well to remove all traces of soil. Remove roots and dry with paper towels. Place flat on board, cut along length at 5 mm (� inch) intervals then across to dice. Measure in cup measure and place in bowl. Add salt and coriander or curry 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. Place 2 teaspoons of leek filling in centre of circle, moisten pastry half way around edge with water and fold over filling. Press edge to seal well, and using the end of a thimble (the traditional method) or a coffee spoon make little crescent-shaped marks around the edge. Fry 3 or 4 at a time in hot oil until golden brown. Drain and serve hot or warm. (Source mec) Makes about 32.