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Jewish Recipes --> Recipes  --> Knishes

Kasha and Mushroom Knishes

 

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
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.

Mushrooms  --  Knishes

 
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods