Equipment
Ingredients
Kasha Base
- 100 g kasha (roasted buckwheat groats)
- 1 egg, beaten
- 240 ml chicken stock, warm
Mushroom Filling
- 30 g unsalted butter
- 250 g cremini mushrooms, finely diced
- 1 yellow onion, finely diced
- 2 garlic, minced
- 2 g fresh thyme, finely chopped
- kosher salt
- black pepper, freshly ground
Pastry Assembly
- 250 g phyllo dough, thawed completely
- 115 g unsalted butter, melted
Nutrition (per serving)
Method
In a mixing bowl, combine the kasha and the beaten egg. Mix thoroughly until every groat is evenly coated with the egg.
Place a dry saucepan over medium heat. Add the egg-coated kasha and cook, stirring constantly, until the egg sets and the grains separate completely, smelling nutty and toasted. This takes about 3 minutes.
Carefully pour the warm chicken stock into the saucepan with the toasted kasha. Reduce the heat to low, cover, and simmer until all the liquid is absorbed and the kasha is tender, about 15 minutes.
While the kasha simmers, melt 30g of butter in a large skillet over medium-high heat. Add the finely diced cremini mushrooms and saute until they release their moisture, the liquid evaporates, and they develop a deep brown crust, about 8 minutes.
Reduce the skillet heat to medium. Add the diced yellow onion, minced garlic, and fresh thyme to the mushrooms. Cook until the onions are translucent and fragrant, about 5 minutes.
Transfer the cooked kasha and the mushroom mixture into a large bowl. Toss to combine evenly. Season to taste with salt and freshly ground black pepper. Allow the filling to cool completely to room temperature before assembling.
Preheat your oven to 190 C / 375 F. Line a large baking sheet with parchment paper.
Unroll the thawed phyllo dough and immediately cover it with a damp kitchen towel to prevent it from drying out. Place one sheet of phyllo on a clean work surface and brush lightly but thoroughly with melted butter. Top with a second sheet and brush again.
Cut the layered phyllo vertically into long strips, approximately 7cm wide. Place a heaped teaspoon of the cooled kasha and mushroom filling at the bottom end of each strip.
Fold the bottom corner of the phyllo strip diagonally over the filling to meet the opposite edge, forming a triangle. Continue folding the triangle straight up, then diagonally, flag-style, until you reach the end of the strip. Brush the finished triangle with melted butter and place it on the prepared baking sheet.
Bake the triangles in the preheated oven for 18 to 20 minutes, rotating the pan halfway through, until the phyllo is puffed, highly crisp, and deep golden brown. Serve warm.
Chef's Notes
- Coating the raw kasha with egg and toasting it before adding liquid is a traditional Eastern European technique. The egg acts as a sealant for the grain's starches, ensuring the groats remain distinct rather than turning into a gummy porridge.
- For the crispiest possible phyllo layers, clarify your melted butter beforehand. Removing the milk solids prevents the butter from burning in the oven and reduces the moisture introduced to the delicate dough.
- If you want an even deeper mushroom flavor, steep a small handful of dried porcini mushrooms in the warm chicken stock for 20 minutes before using the stock to cook the kasha.
Storage
Refrigerator: 3 days — Store baked triangles in an airtight container lined with paper towels to absorb excess moisture.
Freezer: 2 months — Freeze unbaked triangles in a single layer before transferring to a sealed bag. Bake straight from frozen, adding 5 to 10 minutes to the baking time.
Reheating: Reheat in a 175C/350F oven for 10 minutes to restore crispness. Do not use a microwave.
