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1
PREHEAT OVEN TO 400 degrees F.
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2
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.
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3
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.
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4
On a lightly floured surface, divide the dough into 4 balls. Slightly flatten each ball to make a disc shape. Divide each disc 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 inches in diam. Cover the dough circles with a damp towel until ready to fill.
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5
In a bowl combine 1 beaten egg and the kasha, stirring to coat each grain with the egg. Heat a large non-stick saute 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.
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6
Add the chicken broth and bring to a boil. Reduce the heat and cook, covered, for about 20-25 min. or until liquid has evaporated and the grains are tender but chewy. Cool at room temp.
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7
Meanwhile, saute 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.
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8
Place 2 rounded T. 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 T. water).
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9
Bake for 25 to 30 minutes, or until light golden brown. Serve hot.
