18 January, 2016
Baked pierogi with buckwheat groats and cumin seeds
Buckwheat roasted groats sounds as a very sophisticated food from some sophisticated bio-store. In Polish, ‘kasza gryczana’ is a simple and cheap dish, for me it has a taste of childhood. And then on top of this it is very healthy, full of vitamins, proteins and fibers and all the good stuff. Putting it into ‘pierogi’ is not the most traditional way of serving it, but it makes the buckwheat groats the star of the dish, rather than just a side.
And as so often on this site, it’s quick and easy to make!
Baked pierogi with buckwheat groats and cumin seeds
January 18, 2016
Category
Amuse-bouche
Appetisers
Ingredients
- 1 small onion, chopped
- 3-4 mushrooms, chopped
- 50g cooked buckwheat groats
- 1package shortcrust pastry (pâte brisée)
- 1 egg
- olive oil
- salt, pepper to taste
- 1 tsp cumin seeds
Instructions
- Pour some oil on a hot pan, add onions and fry until translucent.
- Add mushrooms and fry for a few minutes.
- Place the onions and mushrooms in a bowl, add groats and spice with salt and pepper to taste.
- Place the egg in a bowl and mix a bit with a fork. Add half the egg to the groat mix. Stir well with a spoon.
- Using a special metal circle (or just a cup) cut out circles of pastry. Place a little bit of groat mix in the middle, fold in two and glue the sides together.
- When all the pastry is used up (and hopefully also all the filling), place the pierogi on a baking sheet and brush them with rest of the egg.
- Sprinkle some cumin seeds on top.
- Bake for around 20 minutes in 180°.
- Serve warm or cold as an appetizer or a snack.
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