* Exported from MasterCook *
Afghan Leek Pies - Boulanee
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Wrap:
3 1/3 Cups all-purpose flour -- (500 grams)
1 teaspoon salt
1 cup water
To fry: -- oil
For the Filling:
2 leeks -- thoroughly washed, finely chopped
2 scallions -- to 3 scallions, washed and chopped
12 ounces cooked potatoes -- (left over mash is good)
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
2 teaspoons salt
Sift the flour and the salt, then add the water a little at a time until
it all comes together and starts to look dough-like. Knead well on a
floured board, and then cover and set aside for 30 minutes to rest.
Now make the filling: just mix all the ingredients together reall well...
When the dough is rested, either roll it out into two big sheets and use a
pastry cutter, or break off little lumps and roll them into idscs of the
right size (3 1/2 - 4-inches diameter). Spoon a little of the mixture into
each disc, fold the dough over, and press the edges firmly to make a
pocket. Fry them in about 1-inch of oil until they are golden brown on
each side, and then settle them on some paper towels to drain.
Makes 20 turnovers
AuthorNote: One of the coolest things about boulanee is the range of
sources you get offered: the most authentic is 'Kashk' (see page 85), but
try with 'Gashneetch' (page 225) - or with just yogurt. These keep for a
few days in the fridge, and freeze well.
These are lovely, and so simple. Similar to the piroshki, but quicker to
make and cripser to bite. this recipe is drawn from a collection of my
many lovely Afghan lady customers, but although they do make them at home,
this is really regarded as street food in Afghanistan.
ChupaNote: or use a prepared pie-crust dough, or pizza dough.
Cuisine:
"Central Asia"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"20 turnovers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 93 Calories; trace Fat (2.5%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 324mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
