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.
