Kasha & Mushroom Knishes Recipe
Yield: 30 KnishesRecipe by luhu.jp
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: Liquid egg substitute,
1 cup: Kasha,
2 cup: Vegetable broth,
Salt & pepper,
1 tsp: Water,
1 tbsp: Poppy seeds,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp