• 1 cup mashed potatoes, peeled, boiled, and put through a ricer or mashed dry with a fork
• 4 eggs, lightly beaten
• 3 cups all purpose flour, plus extra for rolling
• 1/8 tsp. salt
• 2 Tbs. schmaltz or oil
• 1 cup onion, chopped
• 3 cups kasha, cooked
• 1 egg yolk, lightly beaten
• 1 Tbs. water

Combine mashed potatoes and 3 eggs in a bowl. Sift in flour and salt. Beat with an electric mixer or a wooden spoon until dough is smooth. Set aside. Prepare the filling: Heat schmaltz in a heavy nonstick skillet over medium-high heat. Sauté onions 4-5 minutes until soft and lightly colored. Remove from heat and combine with the cooked kasha. Add 1 egg and season with salt and pepper to taste.

Preheat oven to 425°F. Divide reserved dough in thirds. Roll out one piece of dough on a lightly floured board into a 10 inch square. With a scant cup of kasha filling, make a mound on the dough about 7 inches long, 3 inches wide. Roll into an 8x3 inch rectangle, tucking in ends. Place on an oiled baking sheet, seams down. Repeat with remaining dough. Combine egg yolk with water in a bowl and beat lightly. Brush egg mixture over dough and bake 40-45 minutes. The pastry will probably split in baking. Slice into 1 inch-1-1/2 inch pieces and serve.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 459, fat 8.2g, 16% calories from fat, cholesterol 123mg, protein 15.2g, carbohydrates 84.1g, fiber 7.9g, sugar 4.0g, sodium 50mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 4.8, Lean meat: 0.4, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 0.0

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