INGREDIENTS

INSTRUCTIONS

PASTRY
LEEK FILLING
TO FINISH
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

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