Meat cheese or leek pastries

Ingredients:

5 cups all purpose plain flour
1 1/2 cups lukewarm water
2 tablespoons salt
2 tablespoons sugar
Vegetable oil for deep frying
1 cup oil
Cheese filling:

425 g, 14 oz, white cheese, Ikawi Altishiki
1/4 cup finely chopped fresh parsley
1/4 teaspoon ground cayenne pepper

Meat filling:

300 g, 10 oz, ground meat
1 tablespoon shortening or butter
1/4 cup fried pine nuts
A dash of ground allspice
1/4 teaspoon salt

Leek filling:

1/2 cup finely chopped onion
1 tablespoon shortening or butter
1 cup finely chopped leek
1/4 teaspoon salt
A dash of pepper

Preparation:

Soak white cheese in water for 1 night.
Change water occasionally. Drain.
Prepare dough.
Cover and leave aside for 1 hour.
Cheese filling:

Mix ingredients and put aside.

Meat filling:

Fry meat in shortening, add salt, spices and pine nuts.
Stir over medium heat for 1 minute.
Put aside.

Leek filling:

Fry onion and leek in shortening.
Add salt and pepper.
Stir for 1 minute.
Put aside.

Divide dough into walnut-size balls.
Roll out to form circles, 8 cm diameter.
Fill 1/3 circles with cheese, another 1/3 with meat and the last 1/3 with leek following this way:

Put filling on one side of circle.
Fold over one end to make semi-circles.
Press edges with fingers.

Fry in 1 cup of vegetable oil over medium heat.
Brown both sides. Serve hot.
You can add 1/4 cup of chopped onion to meat filling.