INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 58
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 424.9mg
Potassium: 20.8mg
Carbohydrates: 11.2g
Fiber: <1g
Sugar: 0g
Protein: 1.3g