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Kasha & Mushroom Knishes

Recipe name:
Kasha & Mushroom Knishes

Recipe category:
Appetizers

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Recipe detials:

1 pk Frozen puff pastry sheets -- 17 1/4 oz 1 c Onions, diced 1 tb Safflower oil 3 c Mushrooms, coarsely chopped 1/2 c Liquid egg substitute 1 c Kasha 2 c Vegetable broth Salt & pepper 1 ts Water 1 tb Poppy seeds Thaw pastry sheets according to package directions. Saute onions in oil in a large skillet until lightly browned. Add mushrooms & cook until mushrooms are lightly browned. Set aside. Place egg substitute in a bowl & toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, & cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat. Stir in onion-mushroom mixture, salt & pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles & place 2 ts filling in the centre of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package. Turn packages over & place seam side down on a cookie sheet. Beat remaining egg substitute with water to make an "egg wash". Brush each knish with this wash & sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, about 30 minutes. Serve warm or at room temperature.

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Kasha & Mushroom Knishes

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