Kasha Piroshki Recipe

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Kasha Piroshki Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Kasha Piroshki

Ingredients

1 egg
4 oz buckwheat groats
1 ; water, boiling
4 large onion, diced
3 tbsp oil
1 oil, for brushing

POTATO PASTRY

7 large potato, boiled
2 egg
1/2 oz margarine, melted
1 salt, to taste
1 flour, self-rising, as needed
1 tbsp oil

Preparation

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

Servings: 8