Kasha Knishes

By á-6711

Ingredients

• 1 package Frozen puff pastry sheets 17 1/4 oz
• 1 cup Onions, diced
• 1 tbsp Safflower oil
• 1 egg
• 1 cup Kasha
• 2 cup Vegetable broth
• Salt and pepper to taste
• 1 tsp Water

Preparation

Step 1

• 1 tsp Water
Thaw pastry sheets according to package directions.

Sauté onions in oil in a large skillet until lightly browned. Set aside.

Beat egg in a bowl and 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, and cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat. Stir in onions, salt & pepper.

Cool to room temperature. Preheat oven to 350 degrees and oil a cookie sheet. On a lightly floured board, roll one pastry sheet into a 11" X 14" rectangle. Cut into 3" circles and place 2 tsp. filling in the center of each circle. Pull edges up around the filling, completely enclosing it. Pinch dough together to form a tight package.

Turn packages over and 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 and sprinkle with poppy seeds.

Repeat with remaining sheets of dough.
Bake until golden brown, about 30 minutes.