Poppy Seed Squares
When I came across the recipe for this unique appetizer, I knew I just had to try it. Although I prepare these squares regularly, no one tires of them.—Jo Baden, Independence, Kansas
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
Directions
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1In a large skillet, cook beef, mushrooms and onion over medium heat until meat is no longer pink; break into crumbles. Add soup, horseradish, salt and pepper. Remove from heat; set aside.
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2In a large bowl, combine the flour, poppy seeds, baking powder and salt. Cut in shortening until 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.
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3Spoon meat mixture over crust. Roll out remaining dough into 15x10-in. rectangle; place over filling. Bake at 425° until golden brown, about 25 minutes. Cut into 96 squares.
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