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Poppy Seed Squares

 Poppy Seed Squares
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.
40 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Poppy Seed Squares (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (3 each) equals 100 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 120 mg sodium, 8 g carbohydrate, trace fiber, 3 g protein.