Kasha & mushroom knishes

Yield: 30 Knishes

Ingredients:

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

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.