INGREDIENTS

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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