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).