1 (4 ounce) can condensed cream of mushroom soup
1 cup milk
1 egg
1 (3.5 ounce) package cream cheese
1 (32 ounce) package cream cheese, currants, grapes, almonds and onions
2 tablespoons unsalted butter
1 cup whole milk
1 cup flour
salt and pepper to taste
In a medium bowl, mix the cream of mushroom soup and milk. Mix together.
Mix egg, cream cheese, cream cheese currants and all-purpose flour. Mix thoroughly.
Shape egg mixture into a smooth, oil-proof dough. Cover dough, refrigerate and let rest for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Flatten rectangular pan, about 6-1/4 inches in diameter.
Roll out pastry 7 inches thick, using a magic marker. Cut out 8 wedges and place 1 inch apart on pie crust. Seal edges to seal and cut out grooves in top. Paint and flour with buttercream icing.
Bake in preheated oven for hour. Cool in pan on wire rack. Let cool completely and refrigerate in glass zipper bag until serving.
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