Kasha and Mushroom Knishes

Recipe Ingredients

1		Frozen puff pastry sheets - - 17 1/4 oz
1 cup	62g / 2.2oz	Onions - diced
1 tablespoon	15ml	Safflower oil
3 cups	438g / 15oz	Mushrooms - coarsely chopped
1/2 cup	99g / 3.5oz	Liquid egg substitute
1 cup	237ml	Kasha
2 cups	474ml	Vegetable broth
		Salt and pepper
1 teaspoon	5ml	Water
1 tablespoon	15ml	Poppy seeds

Recipe Instructions

Thaw pastry sheets according to package directions. Saute 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, about 10 minutes. Remove from heat. Stir in onion-mushroom mixture, salt and pepper. Cool to room temperature.

Preheat oven to 350F and oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" 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, about 30 minutes. Serve warm or at room temperature.

Source:
Christi Wilson

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