Kasha Piroshki Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Egg,
4 ounce: Buckwheat groats,
, Water, boiling
4 large: Onion, diced
3 T: Oil,
Oil, for brushing
POTATO PASTRY
7 large: Potato, boiled
2: Egg,
1/2 ounce: Margarine, melted
Salt, to taste
Flour, self-rising, as needed
1 T: Oil,
Directions:
Kasha: Beat the egg and mix with the groats, then place in a 300 F.
oven to dry. When dried, break up the egg and buckwheat mixture with
a spoon and cover with boiling water. Fry the onions in the oil and
add to the dried groats.
Pastry: Boil and mash the potatoes, beat in the eggs and margarine.
Add enough flour to enable you to roll out the dough. Roll out to
one-quarter inch thickness. Cut into 16 squares and top each with a
spoonful of the groats mixture, bring the corners together and seal
all the edges. Brush with a little oil, or egg diluted with water,
and place edge-pinched side down in a greased pan.
Bake the piroshki in a 350 F. oven until they are golden, about 25
minutes.
--- Jewish Cooking for Pleasure
Molly Lyons bar-David
Source from luhu.jp
oven to dry. When dried, break up the egg and buckwheat mixture with
a spoon and cover with boiling water. Fry the onions in the oil and
add to the dried groats.
Pastry: Boil and mash the potatoes, beat in the eggs and margarine.
Add enough flour to enable you to roll out the dough. Roll out to
one-quarter inch thickness. Cut into 16 squares and top each with a
spoonful of the groats mixture, bring the corners together and seal
all the edges. Brush with a little oil, or egg diluted with water,
and place edge-pinched side down in a greased pan.
Bake the piroshki in a 350 F. oven until they are golden, about 25
minutes.
--- Jewish Cooking for Pleasure
Molly Lyons bar-David
Source from luhu.jp