- 3 C. (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 tsp. (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 350 degree oven until the pastry is golden brown, 20 to 30 minutes.