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Boolawnee (Fried Leek Pastries)



Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


2 cups all-purpose flour
½ teaspoon salt
cup water
Leek filling
3 cups leeks
2 teaspoons salt
¼ teaspoon hot chili peppers
3 teaspoons vegetable oil
To finish
1 x vegetable oil
for deep frying


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 (¼ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 3713% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 186mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 2%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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