Title: Kasha & mushroom knishes
 Categories: Appetizers, Jewish, Snacks, Vegetables
      Yield: 30 Knishes
 
      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.