Kasha Knishes

Instructions

1. 1

   Prepare the Dough

   • In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp of salt.
   • In a separate medium bowl, whisk together 1/4 cup vegetable oil, 1/2 cup warm water, 1 large egg, and 1 tsp white vinegar.
   • Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to 1 hour.
2. 2

   Make the Kasha Filling

   • While the dough rests, prepare the filling. In a medium bowl, combine 1 cup of dry kasha with 1 lightly beaten large egg. Stir until every grain is coated. This is called 'varnishing'.
   • Heat a large, dry skillet or pot over medium heat. Add the egg-coated kasha and cook, stirring constantly, for 3-4 minutes until the grains are separate, dry, and smell nutty.
   • Remove the toasted kasha from the skillet and set aside.
   • In the same skillet, heat 3 tbsp of vegetable oil over medium-low heat. Add the chopped onions and cook slowly, stirring occasionally, for 15-20 minutes until they are deeply golden brown and caramelized.
   • Return the toasted kasha to the skillet with the onions. Add 2 cups of vegetable broth, the remaining 1 tsp of salt, and 1/2 tsp of black pepper. Stir to combine.
   • Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 10-15 minutes, until all the liquid is absorbed and the kasha is tender.
   • Remove from heat, fluff with a fork, and spread onto a baking sheet to cool completely. This is crucial for easy assembly.
3. 3

   Assemble the Knishes

   • Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
   • Divide the rested dough into two equal pieces. Work with one piece at a time, keeping the other covered.
   • On a large, lightly floured surface, roll the dough into a very thin rectangle, approximately 10x14 inches. The dough should be almost translucent.
   • Spoon half of the cooled kasha filling in a 2-inch wide log along one of the long edges of the dough, leaving a 1-inch border.
   • Carefully roll the dough over the filling, jelly-roll style, to form a long, tight log. Pinch the seam and the ends to seal completely.
   • Using the side of your hand, press indentations into the log every 3 inches to create 4-5 individual knishes.
   • Cut the log at the indentations with a sharp knife. Pinch the open ends of each knish to seal the filling inside, then gently flatten the top.
   • Place the knishes seam-side down on the prepared baking sheet. Repeat with the remaining dough and filling.
4. 4

   Bake and Serve

   • In a small bowl, whisk the last large egg with 1 tbsp of water to create an egg wash.
   • Brush the tops and sides of each knish generously with the egg wash for a golden, shiny finish.
   • Bake for 25-30 minutes, or until the knishes are a deep golden brown and sound hollow when tapped.
   • Let them cool on the baking sheet for at least 10 minutes before serving. They are best served warm with a side of spicy brown mustard.