These make great
snacks for TV viewing and are also good for
- ½ lb Wholemeal Flour
- 4 ounces Margarine
- 1 teaspoon Salt
- 1 cup Buckwheat
- 3 cups Water
- 1 tablespoon Salt
- 2 tablespoons Peanut Oil
- 1 small Onion chopped
- Freshly ground Black Pepper
- 1 Carrot
- 1 medium sized Potato
* It is possible
to buy buckwheat that is already roasted. If you
do this, then omit the roasting part of the
recipe. I would recommend that you roast your
Place the flour and the salt in a bowl and
rub in the fat until the mixture looks a
little like breadcrumbs. Add a little water
(a teaspoon at a time) and mix until the
mixture forms a stiff dough. But in a bowl
and cover with a cloth.
Dry-roast the buckwheat evenly in a deep
sided saucepan until brown - stir
consistently otherwise they will burn. Add
the water (some recipes suggest boiling
water but considering the fact that you have
just roast the buckwheat, this is a little
dangerous) and salt and boil for around
20 minutes until the water has been absorbed.
This product is called Kasha and towards the
end of the boiling process, should be stirred
so that each grain remains separate. Let the
Kasha cool down.
Peel the potato and carrot, dicing the
latter, and boil until tender. Drain. Chop
the potato into ½" cubes and add the
potato and carrot to the Kasha.
In a wok (I have found this to be the
best frying device unless you are making
pancakes), add the oil and lightly fry
the onion, seasoning with the pepper. Add to
the Kasha and mix.
Roll out the pastry on flour to around
¼" and cut out circles, placing to one
side. One by one, place the pastry circles on
the floured surface, put a few spoonfuls of
filling in them. Wet around the edge with
water and fold in half to make the pasty
shape, crimping the edges with your fingers
to make the traditional pasty scallop edge.
Place on a greased baking tray and cook at
gas mark 4 until brown (around 20 minutes).
Add anything that you like to the filling:
- Tomatoes and so on
Change the flavour of the pastry:
- Add cooked curry powder to the flour;
- Poppy seeds;
- Sesame seeds and so on.
Store in the refrigerator for a few days. May
be frozen with reheating in the microwave.
Serve on its own, either cold or hot, with chips and so on. A
filling snack for when you can't be bothered to
cook. Good for packing up.
Note :- I have received a couple of e-mails from people
pointing out that there is no meat in this recipe. In these
litigious times, especially with regard to product liability,
I must say that I am unable to recommend meat in a recipe as
it fails to conform to expectations with regard to safety
expectations, both long and short term.