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Kasha Knish
- Yield:
2
rolls, each making 6 slices . - Difficulty
Easy
Published 2011
A long roll of crispy dough filled with buckwheat groats.
Ingredients
1 2 to 3 Tbsp 1 cup
Method
Steel Blade: Process onion with 3 or 4 quick on/offs, until coarsely chopped. Sauté until golden in hot oil. Add kasha and stir well. Brown over medium heat, stirring often. When nicely browned, carefully add boiling liquid to cover. Season with salt and pepper, cover and simmer 8 to 10 minutes, until water is absorbed. Let cool.
Prepare dough as directed. Place half the filling
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