| Prep time: | 35 Min |
| Cook time: | 25 Min |
| Ready in: | 1 Hr |
| SERVINGS: |
| Original yield: 40 servings |
INGREDIENTS
* 1 pound ground beef
* 1 1/2 cups finely chopped fresh mushrooms
* 1 medium onion, finely chopped
* 1 (10.75 ounce) can 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
DIRECTIONS
* In a skillet, cook beef, mushrooms and onion over medium heat until meat is no longer pink. Add the soup, horseradish, salt and pepper; mix well. Remove from the heat; set aside.
* In a 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 one portion into a 15-in. x 10-in. rectangle; transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
* Spoon meat mixture over dough. Roll out the remaining dough into 15-in. x 10-in rectangle; place over filling. Bake at 425%26deg: for 25 minutes or until golden brown. Cut into small squares.
