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 |
POTATO PASTRY
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.