Kasha piroshki

Yield: 8 Servings

Ingredients:

1 Egg
4 oz Buckwheat groats ;Water boiling
4 lg Onion; diced
3 T Oil Oil; for brushing MMMMM-----------------------POTATO PASTRY----------------------------
7 lg Potato; boiled
2 Egg
1/2 oz Margarine; melted

Instructions:

Salt; to taste Flour self-rising; as -needed 1 T 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