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.