Title: Kasha Piroshki
Categories: Jewish Grain Pasta Dumpling
Yield: 8 Servings

1		Egg
4	oz	Buckwheat groats
		;Water, boiling
4	lg	Onion; diced
3	tb	Oil
		Oil; for brushing
POTATO PASTRY
7	lg	Potato; boiled
2		Egg
1/2	oz	Margarine; melted
		Salt; to taste
		Flour, self-rising; as needed
1	tb	Oil

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

From: curmudgn@flash.net (Sam Waring)

From: Jewish-Food@eskimo.Com

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