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.