boulanee are savoury pastries made in Afghanistan, to be served either crisp and hot, straight from the frying pan, or cold. The dough (plain, unleavened, made with just flour, salt, and water) is rolled out thinly like filo pastry into rounds which are folded over into half-moon shapes after the stuffing has been put in. The typical stuffing is of gandana (see leek), but mashed potato can be used. The pastries are shallow fried and seem to have no exact equivalent outside Afghanistan; they differ from the families of börek, samosa, etc. in not using layered pastry and by virtue of their special filling.
