• Prep Time:
  • Cooking Time:
  • Serves: 30 Knishes

Kasha and Mushroom Knishes

  • Recipe Submitted by on

Category: Snacks, Appetizers, Vegetables

 Ingredients List

  • 1 pk Frozen puff pastry sheets
  • -- 17 1/4 oz
  • 1 c Onions, diced
  • 1 tb Safflower oil
  • 3 c Mushrooms, coarsely chopped
  • 1/2 c Liquid egg substitute
  • 1 c Kasha
  • 2 c Vegetable broth
  • Salt & pepper
  • 1 ts Water
  • 1 tb Poppy seeds


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.

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