Title: Kasha piroshki
 Categories: Vegetarian, Jewish
      Yield: 8 Servings
 
      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
           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