Preheat oven to 400°F.

Place the flour, baking powder, and salt in a large bowl, mix well. Make a well in the center and add the oil, ice water, and eggs.

Mix with a spoon, incorporating the wet and dry ingredients to make a smooth dough. Turn out onto a board and knead for 2 minutes. Place the dough in a bowl, cover with a damp towel and let stand at room temp. for 30 minutes.

On a lightly floured surface, divide the dough into 4 balls. Slightly flatten each ball to make a discus shape. Divide each discus into 4 equal balls. Cover with a damp towel and let sit at room temp. for 10 to 15 minutes.

Roll each ball out into a circle about 3-1/2" in diameter. Cover the dough circles with a damp towel until ready to fill.

In a bowl combine 1 beaten egg and the kasha, stirring to coat each grain with the egg. Heat a large non-stick sauté pan over high heat. When the pan is hot, add the grain and cook, stirring constantly, over moderate heat for 4 to 5 minutes, or until the kasha kernels are separate and smell nutty.

Add the chicken broth and bring to a boil. Reduce the heat and cook, covered, for about 20-25 minutes or until liquid has evaporated and the grains are tender but chewy. Cool at room temp.

Meanwhile, sauté the onion in the chicken fat over high heat for 15 minutes, stirring frequently, until soft. Add to the kasha and season with salt and pepper. Add the 3 eggs and mix well.

Place 2 rounded tablespoons filling in center of each circle. Pull the edges up around filling, completely enclosing it and pinching the dough to form a tight package. Turn the packages over, place seam side down on a lightly greased baking sheet, and brush the surface with an egg wash (1 egg beaten with 1 tablespoon water).

Bake for 25 to 30 minutes, or until light golden brown. Serve hot.

Posted by Elaine Radis