Kasha piroshki

Yield: 8 Servings

Measure Ingredient
1 \N Egg
4 ounces Buckwheat groats
\N \N ;Water, boiling
4 larges Onion; diced
3 tablespoons Oil
\N \N Oil; for brushing
7 larges Potato; boiled
2 \N Egg
½ ounce Margarine; melted
\N \N Salt; to taste
\N \N Flour, self-rising; as needed
1 tablespoon Oil
\N \N --- Jewish Cooking for Pleasure
\N \N Molly Lyons bar-David


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.

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