Cooking time: 1 hour
Cooling time: 10
minutes
Serves 6-8
Ingredients:
Filling:
3 tbsp olive oil
1 medium onion, small diced
1 stalk celery, small diced
½ lb/225g cremini mushrooms, thinly sliced
½ cup dried wild mushrooms, rehydrated in boiling
water. Reserve the water to add to the
vegetable broth
1 small carrot, grated
1 tsp caraway seeds
1 tsp ground coriander
1 ¼ cup whole roasted kasha/buckwheat groats
2 ¼ cups vegetable broth, heated to almost boiling
Salt & pepper to taste
1 cup sauerkraut, well drained of excess liquid
Phyllo:
1 (16oz) pkg frozen phyllo dough, thawed according to
package directions.
1/3 cup olive oil for brushing
Directions:
Filling:
1.
Heat the olive oil in a 3quart/liter saucepan over
medium heat and add the onion & celery.
Stir-fry until the vegetables are slightly soft (5 minutes). Add the mushrooms (fresh and drained
rehydrated) and cook until most of the
mushroom liquid is evaporated (6-8 minutes).
Add the grated carrot, and stir fry for another 2-3 minutes.
2.
Add the caraway seeds, coriander, salt, pepper and
kasha. Stir to coat the kasha. Pour in the hot vegetable broth (mixed with
reserved mushroom liquid). Bring the
mixture to a boil, lower heat to low and simmer, covered for 12-15
minutes. Until the liquid is absorbed
and the kasha is tender.
Prepare phyllo &
pie:
3.
Preheat the oven to 375°F/190°C. Lightly oil a medium casserole dish. Set up your workstation…clean damp towel on
cutting board; stack of phyllo covered with plastic wrap and draped with
another damp towel.
4.
Lay a sheet of phyllo on the work area. Quickly brush
with olive oil and layer another sheet.
Repeat 5 times. Fold entire oiled
stack in half and press into the bottom of the casserole to form a bottom
crust. Push up the edges of the dough
along sides to form the sides of the pie.
5.
Press half the kasha mixture onto the dough. Spread the well-drained sauerkraut over the
kasha and sprinkle with a little freshly ground pepper. Top with the rest of the kasha mixture and
spread evenly.
6.
To form the top crust, repeat the layering, folding the
phyllo as for the bottom. Press onto the
kasha. Fold any hanging edges into the sides of the pie.
7.
Brush the top with a little more olive oil and bake for
30-35 minutes until the phyllo is puffed and golden.
8.
Cool for 10 minutes before serving and cut the pieces
with a very sharp, serrated, thin knife.
No comments:
Post a Comment