Yield: 8 Servings
|4 ounces||Buckwheat groats|
|4 larges||Onion; diced|
|Oil; for brushing|
|7 larges||Potato; boiled|
|½ ounce||Margarine; melted|
|Salt; to taste|
|Flour, self-rising; as needed|
|--- Jewish Cooking for Pleasure|
|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.