Kasha and Mushroom Knishes
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Ingredients
| 1 pkg. (1-1/8 lb.) | frozen puff pastry sheets | | 1 cup | onions, diced | | 1 tbsp. | safflower oil | | 3 cups | coarsely chopped mushrooms | | 1/2 cup | liquid egg substitute | | 1 cup | kasha | | 2 cups | vegetable broth | | Salt and pepper | | 1 tsp. | water | | 1 tbsp. | poppy seeds |
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Instructions
Thaw pastry sheets according to package directions. Sauté onions in oil in a large skillet until lightly browned. Add mushrooms and cook until mushrooms are lightly browned. Set aside.
Place egg substitute in a bowl and toss the kasha in it. Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir and 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, and cook over low heat until the liquid is all absorbed, approximately 10 minutes. Remove from heat. Stir in onion-mushroom mixture, salt and pepper. Cool to room temperature.
Preheat oven to 350°F and oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11x14 rectangle. Cut into 3 circles and place 2 tsp. 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 and 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 and sprinkle with poppy seeds. Repeat with remaining sheets of dough. Bake until golden brown, approximately 30 minutes. Serve warm or at room temperature.
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