BUNKHOUSE STROGANOFF SQUARES
Source of Recipe
the web
Recipe Introduction
9 servings
List of Ingredients
STROGANOFF
2 c. (500 mL) (8 oz.) (225 g) siled 1/4" (0.5 cm) fresh mushrooms
1 c. (250 mL) (2 med.) chopped onions
2 lb. (900 g) ground beef
1 c. (250 mL) chopped fresh parsley
1/2 c. (125 mL) fresh bread crumbs
8 oz. (250 g) cream cheese, softened
1 tsp. (5 mL) salt
1/2 tsp. (2 mL) pepper
1/2 tsp. (2 mL) thyme leaves
CRUST
3 c. (750 mL) all-purpose flour
2 tbsp. (30 mL) instant minced onion
1 tsp. (5 mL) salt
1 tsp. (5 mL) pepper
1/2 c. (125 mL) butter or margarine
1/2 c. (125 mL) shortening
1 egg, slightly beaten
6 to 8 tbsp. (90 to 120 mL) cold water
1 egg, slightly beaten
1 tbsp. (15 mL) milk Recipe
Heat oven to 375 degrees (190 degrees C)
In 10" skillet cook mushrooms, onions and ground beef over med. high
heat, stirring occasionally, until browned (12 to 15 min.)
Drain off fat.
Stir in remaining stroganoff ingredients; cook over med. heat until
cream cheese is melted (3 to 4 min.).
In large bowl stir together flour, minced onion, tsp. (5 mL) salt,
sugar and 1/4 tsp. (1 mL) pepper.
Cut in butter and shortening until crumbly.
With fork mix in 1 egg and water until flour is moistened.
Divide dough in half; shape into 2 balls and flatten.
Wrap 1 ball in plastic wrap: refrigerate.
On lightly floured surface roll out other ball into 14" (35 cm) sq.
Place in 9" (23 cm) sq. baking pan.
Trim pastry to 1/2" (1 cm) from rim of pan.
Fill with stroganoff mixture.
Roll remaining pastry ball into 14" (35 cm) sq.; place over
stroganoff mixture.
Trim pastry to 1/2" (1 cm) from rim of pan.
Roll edges of dough under to form rim inside of pan; crimp or flute
crust.
With sharp knife, cut 3: (7.5 cm) sq. of pastry to decorate 9 squares.
In small bowl stir together 1 egg and milk; brush over pastry.
Bake for 35 to 45 min. or until crust is golden brown.
Let stand 5 min.; cut into squares.
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