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Kasha Knishes

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Meats Jewish 1 Servings

INGREDIENTS

2 c Flour
1 t Baking powder
1 t Salt
1/4 c Vegetable oil
2 T Ice water
2 Eggs, lightly beaten
1 Egg, lightly beaten
1 c Kasha, whole roasted
1 1/2 c Chicken broth
1 Onion, small dice
5 T Schmaltz
Salt & pepper, to taste
3 Eggs, lightly beaten
minutes.

INSTRUCTIONS

SOURCE: "Love and Knishes" by Sara Kasden 1956  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  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 inches 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.  SERVES: 8  Posted to JEWISH-FOOD digest
Volume 98 #001 by lisamontag@juno.com  (Lisa Montag) on Jan 1, 1998

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