---------- Recipe via Meal-Master (tm) v8.02
  
       Title: KASHA KNISHES
  Categories: Side dish, Appetizers, Jewish
       Yield: 8 servings
  
            -ELAINE RADIS BGMB90B
 
 ---------------------------DOUGH---------------------------
       2 c  Flour
       1 ts Baking powder
       1 ts Salt
     1/4 c  Vegetable oil
       2 tb Ice water
       2    Egg; lightly beaten
 
 --------------------------FILLING--------------------------
       1    Egg; lightly beaten
       1 c  Kasha; whole roasted (
   1 1/2 c  Chicken broth
       1 lg Lg Onion; small dice
       5 tb Schmaltz
            Salt & pepper; to taste
       3    Egg; lightly beaten
  
   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.
   
   SOURCE: LOVE AND KNISHES; Sara Kasen; 1956
  
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