Rezept:

Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
 
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Kasha and Mushroom Knishes
Zutaten für 30  Menge anpassen
die Zutaten:
1 PackungFrozen puff pastry sheets 17 1/4 oz
1 TasseOnions diced
1 EsslöffelSafflower oil
3 Tassemushrooms coarsely chopped
1/2 TasseLiquid egg substitute
1 TasseKasha
2 TasseVegetable broth
 salt
 pepper
1 Teelöffelwater
1 Esslöffelpoppy seeds
die Zubereitung:

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.


Anmerkungen zum Rezept:
keine