Beef and Mushroom Roll

BEEF AND MUSHROOM ROLL

1 lb. ground beef
1 small onion, chopped
1 can (4 oz.) mushroom stems and pieces, drained
1/4 cup dill pickle relish
1 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. pepper
2 Tbsp. all-purpose flour
1/3 cup water

PASTRY:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. poultry seasoning
1/4 cup shortening
3/4 cup plus 2 Tbsp. milk, divided

GRAVY:
2 Tbsp. butter
3 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk

In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the mushrooms, relish, salt, mustard and pepper. Combine flour and water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. For pastry, in a large bowl, combine the flour, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Stir in 3/4 cup milk to form a soft dough. Turn onto a floured surface; pat dough into a 12-in. x 9-in. rectangle. Set aside 1/4 cup of meat mixture. Spread remaining mixture over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; brush with remaining milk. Bake at 425 degrees for 15-20 minutes or until golden brown. For gravy, melt butter in a saucepan over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved meat mixture; heat through. Slice roll; serve with gravy. Makes 4-6 servings.