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.