Average Rating: 5TOTAL TIME: Prep: 35 min. Bake: 25 min.
YIELD: about 8 dozen.Ingredients
- 1 pound ground beef
- 1-1/2 cups finely chopped fresh mushrooms
- 1 medium onion, finely chopped
- 1 can (10-3/4 ounces) condensed cream of celery or mushroom soup, undiluted
- 1 tablespoon prepared horseradish
- 1 teaspoon salt
- 1/2 teaspoon pepper
CRUST: - 3 cups all-purpose flour
- 2 tablespoons poppy seeds
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup shortening
- 1/2 cup cold water
Instructions
- 1. In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink, breaking into crumbles. Add the soup, horseradish, salt and pepper. Remove from the heat; set aside.
- 2. In a large bowl, combine the flour, poppy seeds, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out 1 portion into a 15x10-in. rectangle; transfer to an ungreased 15x10x1-in. baking pan.
- 3. Spoon meat mixture over crust. Roll out the remaining dough into 15x10-in. rectangle; place over filling. Bake at 425° until golden brown, about 25 minutes. Cut into small squares.
Nutrition Facts
1 piece: 43 calories, 3g fat (1g saturated fat), 3mg cholesterol, 50mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.