Kasha and Mushroom Knishes

• 1 package puff pastry frozen
• 1 cup onions diced
• 1 tablespoon safflower oil
• 3 cups mushrooms chopped
• 1/2 cup liquid egg substitute
• 1 cup kasha
• 2 cups vegetable stock
• 1 teaspoon water
• 1 tablespoon poppy seed

1. Thaw pastry sheets according to package directions.
2. Saute onions in oil in a large skillet until lightly browned.
3. Add mushrooms and cook until mushrooms are lightly browned.
4. Set aside.
5. Place egg substitute in a bowl and toss the kasha in it.
6. Place tossed kasha in a large skillet with a tightly fitting cover.
7. Over high heat, flatten, stir and chop the kasha with a fork until the grains separate.
8. Remove from heat.
9. Bring broth to a boil.
10. Slowly pour broth over the kasha, cover skillet, and cook over low heat until the liquid is all absorbed, about 10 minutes.
11. Remove from heat.
12. Stir in onion-mushroom mixture, salt and pepper.
13. Cool to room temperature.
14. Preheat oven to 350F (180C) F and oil a cookie sheet.
15. On a lightly floured board, roll one pastry sheet into a 11x14 inch rectangle.
16. Cut into circles and place 2 teaspoons filling in the centre of each circle.
17. Pull edges up around the filling, completely enclosing it.
18. Pinch dough together to form a tight package.
19. Turn packages over and place seam side down on a cookie sheet.
20. Beat remaining egg substitute with water to make an "egg wash".
21. Brush each knish with this wash and sprinkle with poppy seeds.
22. Repeat with remaining sheets of dough.
23. Bake until golden brown, about 30 minutes.
24. Serve warm or at room temperature.

pastry frozen, onions, safflower oil, mushrooms, liquid egg substitute, kasha, vegetable stock, water, poppy seed

Taken from recipeland.com/recipe/v/kasha-mushroom-knishes-46990 (may not work)