Subject: Fried Leek Pies (Boolawnee)
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 04 2002 - 06:16:46 EST
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FOOD FUNNY
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Here's an actual news item sent to us by reader George Schoenbaum:
Gourmet Burglars Feast in Restaurants
Sep 4, 2002
VIENNA (Reuters) - Gourmet burglars have targeted restaurants in
northern Austria, leaving behind empty cash registers -- and a pile of
dirty dishes.
"That is just so cheeky, they plundered my supplies," said one
restaurateur from the town of Wieselburg, after burglars had a beer
and a bite in his kitchen after raiding the till. "They ate a whole
kilo of bread and my best sausages," he was quoted as saying in the
Austrian tabloid Kronen.
The daily mentioned other similar cases, also in the province of Lower
Austria, where thieves cooked up steaks in the kitchens after emptying
restaurants of cash.
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TODAY'S RECIPE
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The world's news programs have been full of reports on Afghanistan in
the past year, covering all aspects of life there from politics to
religion to the economy, but I haven't seen one single report on the
foods of Afghanistan. Here, in my own modest attempt to compensate
for my journalistic brethren's oversight, is "A Taste of Afghanistan":
Monday's Starter
Fried Leek Pies (Boolawnee)
Tuesday's Soup or Salad
Bean and Meatball Soup (Maushawa)
Wednesday's Side Dish
Eggplant in Yogurt Sauce (Bouranee Baunjaun)
Thursday's Entree
Lamb Kebabs (Kebaub)
Friday's Dessert
Almond Pudding (Firnee)
These savory little pastries are traditionally deep fried, and you may
certainly do that with this recipe, but my baked version is much
lighter and waistline-friendly.
Fried Leek Pies (Boolawnee)
3 cups (750 ml) chopped leeks, white parts only,
thoroughly rinsed
1 Tbs (15 ml) vegetable oil
2 tsp (10 ml) salt
1/4 tsp (1 ml) cayenne pepper
Pastry dough
Combine the leeks, oil, salt, and cayenne in a mixing bowl and stir to
combine. Roll the pastry dough out and cut 4-inch (10 cm) rounds.
Place about 2 teaspoons (10 ml) of the leek mixture in the center of
each round, moisten the edges of the dough with water, fold over the
filling, and press the edges together forming a semi-circle. Using
the edge of a small spoon or sewing thimble (traditional), press
crescent shapes into the edge of the pastry. Deep fry in hot oil until
golden brown on both sides, or bake in a preheated 350F (180C) oven
until the pastry is golden brown, 20 to 30 minutes. Makes about 30.
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