Kasha & Mushroom Knishes

These Kasha & Mushroom Knishes offer a comforting, savory bite wrapped in flaky, golden puff pastry. The filling combines toasted buckwheat groats with sauted onions and mushrooms, creating a rich, earthy texture that contrasts beautifully with the light, airy dough. Ideal for potlucks, holiday appetizers, or a hearty vegan snack, these knishes are easy to assemble and bake until perfectly crisp. They make for an impressive yet simple dish that satisfies cravings for warm, handheld comfort food. Serve them warm for the best texture, or enjoy them at room temperature as a convenient finger food.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: Middle Eastern

Courses: Side Dishes

Difficulty: Advanced

Servings: 30

Calories: 93.3

Dietary: Vegetarian

Description

These Kasha & Mushroom Knishes offer a comforting, savory bite wrapped in flaky, golden puff pastry. The filling combines toasted buckwheat groats with sauted onions and mushrooms, creating a rich, earthy texture that contrasts beautifully with the light, airy dough. Ideal for potlucks, holiday appetizers, or a hearty vegan snack, these knishes are easy to assemble and bake until perfectly crisp. They make for an impressive yet simple dish that satisfies cravings for warm, handheld comfort food. Serve them warm for the best texture, or enjoy them at room temperature as a convenient finger food.

Ingredients

1 package Frozen puff pastry sheets
4 oz Onions, diced
1 tbsp Safflower oil
3 cups Mushrooms, coarsely chopped
1/2 cup Liquid egg substitute
1 cup Kasha
2 cups Vegetable broth
1 tsp Water
1 tbsp Poppy seeds
Salt & pepper

Directions

1
Thaw pastry sheets according to package directions.
2
Saute onions in oil in a large skillet until lightly browned.
3
Add mushrooms & cook until mushrooms are lightly browned.
4
Set aside.
5
Place egg substitute in a bowl & toss the kasha in it.
6
Place tossed kasha in a large skillet with a tightly fitting cover.
7
Over high heat, flatten, stir & 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, & cook over low heat until the liquid is all absorbed, about 10 minutes.
11
Remove from heat.
12
Stir in onion-mushroom mixture, salt & pepper.
13
Cool filling to room temperature.
14
Preheat oven to 350F (177C) & oil a cookie sheet.
15
On a lightly floured board, roll one pastry sheet into an 11" x 14" rectangle.
16
Cut into 3" circles & place 2 tsp 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 & place seam side down on the prepared cookie sheet.
20
Beat remaining egg substitute with water to make an "egg wash".
21
Brush each knish with this wash & 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.

Nutrition Facts

Servings 30

Amount Per Serving
Calories 93.3kcal

% Daily Value *
Total Fat 4.7g8%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 77.8mg4%
Total Carbohydrate 11.3g4%
Dietary Fiber 0.2g1%
Sugars 0.3g
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the kasha filling is completely cooled before assembling the knishes to prevent the pastry from becoming soggy.

You can prepare the filling up to a day in advance and store it in the refrigerator.

For a crispier bottom, bake on a preheated baking stone or invert a baking sheet.

Keywords: kasha, knishes, mushroom, puff pastry, vegan, buckwheat, appetizer, savory, baked, finger food, comfort food, onion, poppy seeds, pastry, vegetarian, side dish, brunch, party food

Read it online: https://www.chefs-mate.com/recipe/kasha-mushroom-knishes/