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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I found this recipe on an old magazine clipping (not sure which one) in a stack of my grandma's recipes. I haven't tried it yet but, plan to this week. They look REALLY good. I'll let you know how they turned out. Ingredients:
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup butter or 1/4 cup margarine |
1/2 cup shredded extra-sharp cheddar cheese |
3/4 cup milk |
3 tablespoons butter or 3 tablespoons margarine |
1/3 cup finely chopped onion |
1/4 cup finely chopped celery |
1/2 cup chopped mushroom |
1/4 cup all-purpose flour |
3/4 cup milk |
1/4 teaspoon dry mustard |
1/8 teaspoon ground red pepper |
1/2 cup shredded extra-sharp cheddar cheese |
1 (7 ounce) can tuna in water, drained and flaked |
1 egg, beaten |
Directions:
1. To prepare pastry, in bowl combine flour, baking powder, and salt.
2. Cut in butter using a pastry whisk until mixture resembles coarse crumbles.
3. Cut in cheese to form coarse crumbs.
4. Stir in milk to form dough.
5. Turn onto lightly floured surface, knead for 1-2 minutes, incorporating 1-2 tablespoons of flour, if needed, to make a stiff, smooth dough.
6. Roll out to form a 12-inch square.
7. Grease a large baking sheet.
8. Preheat oven to 400°F.
9. To prepare filling, in a 2 quart saucepan, melt butter over medium heat.
10. Add onion and celery. Cook, stirring often, about 5 minutes.
11. Add mushrooms. Cook stirring often about 5 minutes, until mushrooms are soft.
12. Add flour. Cook stirring for 1 minute.
13. Stir in milk and seasonings. Cook 3-5 more minutes until thickened.
14. Remove from heat. stir in cheese and tuna; cool 5 minutes.
15. Spread tuna mixture over surface of dough leaving a 1/2 border on all sides.
16. Roll up jellyroll fashion. With a serrated knife, cut into 12 slices. Place slices on baking sheet.
17. Bake 20-25 minutes or until lightly browned. Let stand 4 minutes.
18. Brush on beaten egg. Bake 5 minutes longer.
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