Equipment
Ingredients
Kasha Preparation
- 150 g buckwheat groats, toasted (kasha)
- 1 egg, lightly beaten
- 250 ml chicken stock, warm
Mushroom Filling
- 300 g cremini mushrooms, finely diced
- 1 yellow onion, finely diced
- 2 garlic, minced
- 30 ml olive oil
- 5 g fresh thyme, finely chopped
- 100 ml chicken stock
- g kosher salt
- g black pepper
Pastry Assembly
- 250 g phyllo dough, thawed completely
- 150 g unsalted butter, melted
Nutrition (per serving)
Method
In a mixing bowl, combine the kasha with the beaten egg, stirring until every grain is thoroughly coated.
Transfer the egg-coated kasha to a medium saucepan over medium heat. Toast, stirring constantly, until the egg cooks and dries out, leaving the kasha grains completely separated and smelling nutty.
Pour 250ml of warm chicken stock over the toasted kasha. Bring to a boil, reduce the heat to low, cover, and simmer until the liquid is fully absorbed and the grains are tender.
In a large skillet, heat the olive oil over medium-high heat. Add the diced mushrooms and onions, sautéing until all released moisture evaporates and the mixture takes on a deep brown caramelization.
Stir the minced garlic and chopped thyme into the mushroom mixture, cooking for 1 minute until fragrant. Pour in the remaining 100ml of chicken stock to deglaze, scraping up any browned bits. Cook until the liquid has entirely reduced.
Combine the cooked kasha with the mushroom mixture in a large bowl. Season with kosher salt and black pepper to taste. Allow the filling to cool to room temperature.
Preheat your oven to 190 C / 375 F. Line a baking sheet with parchment paper.
Unroll the phyllo dough and cover it with a damp towel. Place one sheet of phyllo on a clean work surface and brush lightly with melted butter. Top with a second sheet and brush again. Cut the layered dough lengthwise into strips approximately 8 cm / 3 inches wide.
Place a heaping tablespoon of the cooled kasha filling at the bottom corner of one strip. Fold the corner over to form a triangle, then continue folding the triangle onto itself, flag-style, until you reach the end of the strip. Brush the finished triangle with melted butter and place on the prepared baking sheet. Repeat until all filling is used.
Bake in the preheated oven at 190 C / 375 F for 18 to 20 minutes, or until the pastry is deeply golden and crisp. Cool slightly before serving.
Chef's Notes
- The traditional Eastern European technique of coating buckwheat with a beaten egg before cooking seals the starches, ensuring perfectly distinct, fluffy grains rather than a thick porridge.
- For the crispiest, longest-lasting phyllo pastry, clarify your butter beforehand or use ghee. This removes water and milk solids that can cause premature browning and softening.
- When working with phyllo, organization is critical. Have your filling completely cooled, butter melted, and pastry brush ready before ever opening the package to minimize air exposure.
- Do not rush the mushroom cooking process. Allowing them to fully release their water and heavily caramelize before deglazing builds the deep umami base required to stand up to the earthy kasha.
Storage
Refrigerator: 3 days — Store in an airtight container between layers of parchment paper.
Freezer: 1 month — Freeze unbaked triangles in a single layer before transferring to a freezer bag. Bake directly from frozen, adding 5 minutes to the baking time.
Reheating: Reheat baked triangles in a 175 C / 350 F oven for 10-12 minutes to restore crispness. Do not microwave.
