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Kasha and Mushroom
Knishes |
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Recipe Ingredients:
- 1
package Frozen puff pastry sheets 17 1/4
oz
- 1 cup
Onions, diced
- 1 tbsp
Safflower oil
- 3 cup
Mushrooms, coarsely chopped
- 1/2 cup
egg substitute
- 1 cup
Kasha
- 2 cup
Vegetable broth
- Salt and
pepper to taste
- 1 tsp
Water
- 1 tbsp
Poppy seeds
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Thaw pastry
sheets according to package directions.
Sauté 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 & 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 & pepper.
Cool to room temperature. Preheat oven to
350 degrees 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
center 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. |
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Mushrooms --
Knishes |
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Cooking Tips:
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