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1
Sift flour and salt into a bowl, make a well in the centre and add water.
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2
Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary.
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3
Wrap in plastic film and leave to rest for 30 minutes.
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4
Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves.
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5
Remove roots and dry leeks with paper towels.
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6
Place flat on board, cut along length at 5 mm ( 1/4 inch) intervals than across to dice.
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7
Measure in cup measure and place in bowl.
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8
Add salt and chili pepper and knead with hand to soften leeks.
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9
Stir in oil.
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10
Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4 inch) circle.
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11
Alternatively roll out dough and cut into 10 cm (4 inch) rounds.
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12
Place about 2 teaspoons leek filling in centre of circle, moisten pastry half way round edge of circle and fold pastry over filling.
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13
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.
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14
Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly.
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15
Drain on paper towels and serve hot or warm.
