Leek Pastries with Mild Spices (Boulani)
Leeks' complex garlicky-onion flavour makes these pastries taste like they contain many more ingredients. Serve with Fresh Coriander Chutney.
Servings: 16 pieces
Ingredients:
Photo: Leek Pastries with Mild Spices (Boulani)
Photography by Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 140 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 20 g |
| fibre | 1 g |
| chol | 3 mg |
| sodium | 329 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit C | 2% |
| folate | 15% |
-
1-1/2 leeks
1/2 tsp (2 mL) each salt and pepper
8 large (5-1/2 inch/13 cm) egg roll wrappers
Vegetable oil for frying
Preparation:
Cut leeks lengthwise in half; spread leaves and wash thoroughly under running water to remove all grit. Cut leeks into 2-inch (5 cm) long pieces to make about 6 cups (1.5 L). In food processor, whirl leeks, in batches, until most pieces are about 1/8 inch (3 mm) to make 1-1/2 cups (375 mL). Transfer to bowl; stir in salt and pepper.
Working with 1 egg roll wrapper at a time, cut in half diagonally to make 2 triangles. Working with 1 triangle at a time, brush with water. Spoon scant 1 tbsp (15 mL) leek mixture onto 1 side of wrapper; fold over to form triangle, pressing edges to seal.
Pour enough oil into large deep skillet to come 1 inch (2.5 cm) up side of pan; heat until deep-fat frying thermometer registers 365 to 375°F (185 to 190°C) and 1-inch (2.5 cm) cube of white bread turns golden in 40 seconds. Fry triangles, 3 or 4 at a time, turning once and adding and heating more oil as necessary, until crispy and golden, 2 to 4 minutes. Drain on paper towel?lined racks. (Make-ahead: Cover and refrigerate for up to 8 hours; recrisp on baking sheet in 350°F/180°C oven for about 5 minutes.)
Additional Information
Source
Canadian Living Magazine: December 2004
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