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Ingredients:
DOUGH
2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 Eggs, lightly beaten FILLING
1 Egg, lightly beaten
1 c Kasha, whole roasted
1 1/2 c Chicken broth
1 Lg Onion, diced small
5 tb Schmaltz
Salt & pepper to taste
3 Eggs, lightly beaten
Cooking Instructions:
PREHEAT OVEN TO 400 degrees F. Place the flour, baking powder,
and salt in a large bowl;
mix well. Make a well in the center and add the oil, ice
water, and eggs. Mix with a spoon,
incorporating the wet and dry ingredients to make a smooth
dough. Turn out onto a board
and knead for 2 minutes. Place the dough in a bowl, cover with
a damp towel and let stand
at room temp. for 30 minutes. On a lightly floured surface,
divide the dough into 4 balls.
Slightly flatten each ball to make a disc shape. Divide each
disc into 4 equal balls. Cover
with a damp towel and let sit at room temp. for 10 to 15
minutes. Roll each ball out into a
circle about 3 1/2 in. in diam. Cover the dough circles with a
damp towel until ready to
fill. In a bowl combine 1 beaten egg and the kasha, stirring
to coat each grain with the
egg. Heat a large non-stick saute pan over high heat. When the
pan is hot, add the grain
and cook, stirring constantly, over moderate heat for 4 to 5
minutes, or until the kasha kernels
are separate and smell nutty. Add the chicken broth and bring
to a boil. Reduce the heat and
cook, covered, for about 20-25 min. or until liquid has
evaporated and the grains are tender
but chewy. Cool at room temp. Meanwhile, saute the onion in
the chicken fat over high heat
for 15 minutes, stirring frequently, until soft. Add to the
kasha and season with salt and pepper.
Add the 3 eggs and mix well. Place 2 rounded T. filling in
center of each circle. Pull the edges
up around filling, completely enclosing it and pinching the
dough to form a tight package.
Turn the packages over, place seam side down on a lightly
greased baking sheet, and brush
the surface with an egg wash (1 egg beaten with 1 T. water).
Bake for 25 to 30 minutes, or
until light golden brown. Serve hot.
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