Kasha Knishes
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side Dish Appetizers
Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
KITCHEN
-----DOUGH-----
2 cups Flour
1 teaspoon Baking powder
1 teaspoon Salt
1/4 cup Vegetable oil
2 tablespoons Ice water
2 Egg -- lightly beaten
-----FILLING-----
1 Egg -- lightly beaten
1 cup Kasha -- whole roasted (
1 1/2 cups Chicken broth
1 large Lg Onion -- small dice
5 tablespoons 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 =============== Reply
4 of Note 1 =================
Board: FOOD BB Topic: ETHNIC Subject: KNISHES-NATHANS
To: MKSP90F SUSAN WISE Date: 06/05 From: BGMB90B
ELAINE RADIS Time: 10:22 AM
Source: rec.food.cooking
|
|