Jewish Buckwheat-Mushroom (Kasha) Knishes Recipe
"This recipe for Jewish buckwheat-mushroom (kasha) knishes is made with a flaky sour cream pastry. Don't overwork the dough or it will taste like crackers! I like to use dried Polish borowiki mushrooms but Italian porcini will do. The fresh mushrooms can be button or baby bellas. Serve with a dollop of sour cream and chopped dill, if desired. Knishes can be eaten as a snack, appetizer, main course or side dish. Read more about knishes here. For those who keep kosher, to make this parve, use vegetable broth to soak the dried mushrooms in. Here's a larger photo of Jewish Buckwheat-Mushroom (Kasha) Knishes...."
INGREDIENTS
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Sour Cream Pastry:
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2 1/4 cups pastry flour or 2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon sugar
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4 1/2 ounces + 1 tablespoon unsalted butter, cut into small pieces
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3 ounces sour cream
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Buckwheat-Mushroom (Kasha) Filling:
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3 tablespoons butter
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2 finely chopped large onions
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7 ounces diced button or baby bella mushrooms
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1 cup buckwheat (kasha) cooked in 2 cups beef stock
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3/4 ounce dried mushroom soaked in 1 cup hot beef stock or vegetable stock
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Salt and pepper
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1 large egg beaten with 1 teaspoon water
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