Knysh is a dish of Belarusian cuisine, unfortunately forgotten even in its homeland.
Extract from Wikipedia: “Knysh is a small round pie typical of Belarusian cuisine with cottage cheese baked inside (or placed on the surface, between the raised edges) or other filling: jam, or sauteed onions with cracklings. Knishes with buckwheat were very characteristic of the 19th century porridge and onions with cracklings, which were served in moderately prosperous homes as an addition to meat dishes.” This is exactly what I have prepared ;).
Knysh with buckwheat porridge
Ingredients:
Dough:
- 500 g flour
- 1 egg
- 2 tbsp vegetable oil
- 1 tbsp table vinegar
- Some summer water
- Salt
Filling:
- 1 cup buckwheat
- Water
- 1 large onion
- 3 hard-boiled eggs
- 1.5 tbsp butter
- (you can also add cracklings)
Cooking method:
- Sift the flour, form a mound, and make a hole in it. Beat the egg, add salt, vegetable oil and carefully mix all the ingredients with the flour with a knife.
- Mix water with vinegar and gradually add flour. Knead the dough with your hands until it is completely smooth and elastic.
- Divide it into three parts, form into balls and grease each with vegetable oil. Cover the formed dough with heated plates and set aside for half an hour.
- Prepare the filling: boil the buckwheat porridge in water. Heat vegetable oil in a frying pan with a spoonful of butter. Finely chop the onion and fry in a frying pan until translucent, adding salt first. Hard boil the eggs and chop finely. Mix all ingredients and season with butter, add salt to taste.
- Roll out the dough into a rectangle.
- Brush with melted butter and spread the filling over a little more than half.
- Roll lengthwise into a roll. Using the side of a wooden spoon, divide the roll into pieces. Take a wooden spatula and separate all the parts. Pinch the edges and roll into a candy. Press the tails of the candy so that you get a depression on one side.
- Place on a baking sheet with parchment paper, brush with yolk, and bake for 25 minutes.
Bon Appetit!
