In Russia, kasha is sometimes used instead of rice.
8 to 10 servings
Filling 1 medium onion, sliced
1 bay leaf
5 black peppercorns
2 teaspoons salt
2 pounds salmon steaks*, about 1 inch thick
1 cup water
1/2 cup uncooked regular rice
1 teaspoon instant chicken bouillon
8 ounces mushrooms, thinly sliced
3 large onions, finely chopped
1/4 cup butter or margarine
3 hardboiled eggs, peeled and chopped
2 tablespoons minced dill weed
1 teaspoon salt
1 egg yolk
1 tablespoon water
Dairy sour cream, melted butter or margarine
1 cup butter or margarine
1/3 cup shortening
4 cups all-purpose flour
1 teaspoon salt
10 to 12 tablespoons cold water
Cut butter and shortening into flour and salt until particles are
size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost cleans
side of bowl. Gather pastry into a ball. Divide into halves; shape
into 2 rounds. Cover and refrigerate until firm, about 3 hours.
Heat 1 1/2 inches water, 1 onion, the bay leaf, peppercorns and
2 teaspoons salt to boiling in a 12-inch skillet; reduce heat.
Arrange fish in single layer in skillet. Simmer uncovered until
fish flakes easily with fork, 4 to 6 minutes. Drain and cool. Remove
bones and skin from fish; flake fish.
Heat 1 cup water, rice and bouillon to boiling in 1-quart saucepan,
stirring once or twice; reduce heat. Cover and simmer 14 minutes
without lifting cover or stirring.
Remove from heat. Fluff rice lightly with fork. Cook and stir mushrooms
and 3 onions in 1/4 cup butter until onions are tender. Gently stir
rice, mushrooms, onions, hardboiled eggs and dill weed into flaked
salmon. Sprinkle with 1 teaspoon salt.
Heat oven to 400 degrees F. Shape one-half pastry into flattened
rectangle on well-floured cloth-covered board. Roll pastry with
floured stockinet-covered rolling pin into a 16 x 7-inch rectangle.
Trim edges evenly. Place on ungreased cookie sheet. Mound salmon
mixture over pastry to within 1 inch of edges. Roll other half pastry
into an 18 x 9-inch rectangle. Moisten edges of pastry on cookie
sheet with water. Carefully place second pastry half over filling.
Press edges with fork or flute to seal. Leftover pasty can be cut
into shapes to decorate top of pastry.
Cut 1-inch circle in center of top crust or cut slits so steam can
escape. Mix egg yolk and 1 tablespoon water; brush pastry with egg yolk
mixture. Bake until golden brown, 50 to 60 minutes. Serve with sour
* Two(16 ounce) cans salmon, drained and flaked, can be substituted
for the salmon steak; omit cooking step.