Kraków Kasha in Pastry

Kraków kasha is the hulled and finely cracked kernel of buckwheat — known in Ukrainian as hrechanyi prodil (buckwheat grits, stripped of their husk and broken into small fragments).

In southern Poland, buckwheat was once called kasza tatarczana (Tatar porridge), and its introduction into the region was attributed to the Tatars.

In the 1926 issue of the weekly journal « Społem », it is written: "Kraków groats are obtained from the same buckwheat, but finely hulled. Good Kraków groats should be white, with a slight yellowish tint, and contain as little husk as possible."

In the book by Maria Lemnis and Henryk Vitry, In the Old Polish Kitchen, there is a recipe for royal Kraków kasha. It is known that this porridge, blended with egg, was one of the favourite dishes of Anne Jagiellon.

Pastry:

1. 320 g flour
2. 2 eggs
3. 80 g butter
4. 4 tbsp sour cream
5. 3 tbsp sugar
6. 1 tsp baking powder
7. salt
8. Knead a dough from all the ingredients.
9. Place in the refrigerator for half an hour.

Filling:

1. 200 g hrechanyi prodil (buckwheat grits)
2. 3 eggs
3. 20 g dried mushrooms
4. 20 g butter
5. fresh herbs
6. Mix the buckwheat grits with one egg, spread on parchment paper and dry in the oven at 100° for 20 minutes.
7. Cook the mushrooms, then chop them finely.
8. In 500 ml of mushroom broth, add the kasha, butter, herbs and salt. Cook over low heat for 15 minutes. Allow to cool slightly.
9. Add the mushrooms, two eggs and herbs to the kasha. Mix well.

Assembly

1. Use part of the dough to form a basket, fill with the buckwheat mixture, then cover with the remaining dough.
2. Bake at 180° for 40 minutes.
3. Serve with mushroom sauce: https://www.facebook.com/praktychnakukhnia/videos/414763734959838