| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Jewish |
Appetizers, Jewish, Snacks, Vegetables |
30 |
Knishes |
INGREDIENTS
| 1 |
|
Frozen puff pastry sheets |
|
|
17 1/4 oz |
| 1 |
c |
Onions, diced |
| 1 |
T |
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 |
T |
Poppy seeds |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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