Kasha & mushroom knishes

Yield: 30 knishes

Measure Ingredient
1 pack Frozen puff pastry sheets 17 1/4 oz
1 cup Onions, diced
1 tablespoon Safflower oil
3 cups Mushrooms, coarsely chopped
½ cup Liquid egg substitute
1 cup Kasha
2 cups Vegetable broth
Salt & pepper
1 teaspoon Water
1 tablespoon 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.

"Vegetarian Gourmet" Issue #11. Submitted By MARK SATTERLY On 06-26-95

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