Kulebiaka Recipe
Ingredients
| Onion | 2 Tablespoon, chopped | |
| Butter/Margarine | 3 Tablespoon | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Dill weed | 1/4 Teaspoon, dried | |
| Milk | 1 Cup (16 tbs) | |
| Dry white wine | 2 Tablespoon | |
| 1 16-ounce can red salmon, drained and flaked | ||
| Cooked rice | 2 Cup (16 tbs) | |
| Sliced mushrooms | 1 3 Ounce, drained | |
| Snipped parsley | 2 Tablespoon | |
| Shortening | 2/3 Cup (16 tbs) | |
| Egg | 1 , beaten | |
Directions
In saucepan cook onion in butter till tender.
Blend in 1/4 cup flour, 1/2 teaspoon salt, and dill-weed.
Add milk.
Cook and stir till thickened and bubbly; cook 1 minute more.
Stir in wine, salmon, rice, mushrooms, and parsley.
Sift together 2 cups flour and 1/2 teaspoon salt; cut in shortening till mixture resembles coarse crumbs.
Gradually add 1/3 to 1/2 cup cold water, tossing with fork till moistened.
Form into ball.
Roll dough between 2 pieces of waxed paper to a 20x10-inch rectangle.
Remove top piece of paper.
Mound salmon mixture lengthwise down center third of rectangle.
Fold one side of dough over salmon; peel paper back.
Repeat with second side of dough.
Moisten edges with water; seal.
Fold ends up; moisten and seal.
Lifting paper, transfer to large greased baking sheet, seam side down.
Peel off paper.
Form into horseshoe shape; brush with egg.
Prick top with fork.
Bake at 400° for 25 to 30 minutes.
Blend in 1/4 cup flour, 1/2 teaspoon salt, and dill-weed.
Add milk.
Cook and stir till thickened and bubbly; cook 1 minute more.
Stir in wine, salmon, rice, mushrooms, and parsley.
Sift together 2 cups flour and 1/2 teaspoon salt; cut in shortening till mixture resembles coarse crumbs.
Gradually add 1/3 to 1/2 cup cold water, tossing with fork till moistened.
Form into ball.
Roll dough between 2 pieces of waxed paper to a 20x10-inch rectangle.
Remove top piece of paper.
Mound salmon mixture lengthwise down center third of rectangle.
Fold one side of dough over salmon; peel paper back.
Repeat with second side of dough.
Moisten edges with water; seal.
Fold ends up; moisten and seal.
Lifting paper, transfer to large greased baking sheet, seam side down.
Peel off paper.
Form into horseshoe shape; brush with egg.
Prick top with fork.
Bake at 400° for 25 to 30 minutes.
Chef
