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Kasha Piroshkivegetarian, jewish 1 egg 4 oz buckwheat groats 1 ; water, boiling 4 large onion; diced 3 tablespoon 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 tablespoon 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
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