Boulanee Afghani Potato Turnovers Food

VEGETARIAN AFGHANI BOULANEE (TURNOVERS)

Steps:

• Boil potatoes, or if using mashed potatoes proceed with recipe as follows:.
• In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
• Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
• *In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
• Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
• *NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.

TUNISIAN POTATO TURNOVERS

Steps:

• Boil potatoes in salted water until they mash easily, about 15 minutes.
• Drain and mash with potato masher until smooth.
• In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
• Cook slowly--reduce heat if it starts to brown.
• When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
• In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
• In another small bowl, beat egg white to blend.
• Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
• Place about 1 1/2 teaspoons potato mixture in the center of each square.
• Brush edges lightly with egg white.
• Fold each square diagionally over filling to form a triangle; pinch edges to seal.
• Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
• When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
• Fry until golden brown, turning once, 3 to 5 minutes total.
• Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
• Allow oil to return to 375 degrees F before you put in next batch.