*  Exported from  MasterCook  *
 
                          KASHA & MUSHROOM KNISHES
 
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Jewish
                 Snacks                           Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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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