Poppy Seed Squares Recipe
Poppy Seed Squares Recipe photo by Taste of Home
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Poppy Seed Squares Recipe

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When I came across this unusual appetizer, I just knew I had to try it. Although I prepare these squares every Christmas, no one tires of them. - Jo Baden, Independence, Kansas.
MAKES:
40 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

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

In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add the soup, horseradish, salt and pepper. Remove from the heat; set aside.
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 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° for 25 minutes or until golden brown. Cut into small squares. Yield: about 10 dozen.
Originally published as Poppy Seed Squares in Taste of Home Ground Beef Cookbook 1999, p14

Nutritional Facts

3 each: 100 calories, 6g fat (2g saturated fat), 6mg cholesterol, 120mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. 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 one portion into a 15-in. x 10-in. rectangle; transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan.
  3. Spoon meat mixture over dough. Roll out the remaining dough into 15-in. x 10-in. rectangle; place over filling. Bake at 425° for 25 minutes or until golden brown. Cut into small squares. Yield: about 10 dozen.
Originally published as Poppy Seed Squares in Taste of Home Ground Beef Cookbook 1999, p14

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