Kasha & Mushroom Knishes Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in onion-mushroom mixture, salt & pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie sheet.

Step 5

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.

Step 6

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.

Step 7

Bake until golden brown, about 30 minutes. Serve warm or at room temperature.

Things You'll Need

  • 1pk Frozen puff pastry sheets
  • -- 17 1/4 oz
  • 1c Onions, diced
  • 1tb Safflower oil
  • 3c Mushrooms, coarsely chopped
  • 1/2c Liquid egg substitute
  • 1c Kasha
  • 2c Vegetable broth
  • Salt & pepper
  • 1ts Water
  • 1tb Poppy seeds

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