|Fresh mushrooms||1⁄2 Pound, sliced|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Rice||1 Cup (16 tbs) (Brand)|
|Pie crust mix||22 Ounce (2 Packages, 11 Ounce Each)|
|Flaked salmon/Cooked diced chicken / beef / veal||2 Cup (32 tbs) (Cooked / Canned)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Finely sliced green onion||8|
|Egg||1 , slightly beaten|
|Dairy sour cream/Melted butter||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Butter a large cookie sheet with 1 tablespoon butter or margarine.
In a large skillet, saute' the mushrooms in 2 tablespoons butter or margarine.
Add water to chicken broth to make 2-1/2 cups liquid.
Add to mushrooms.
Bring to boil.
Stir in rice and salt.
Cover tightly and simmer 20 minutes.
Remove from heat.
Let stand, covered, until all liquid is absorbed, about 5 minutes.
Spoon the rice into a large bowl.
Cover and refrigerate until chilled.
Prepare dough according to package directions; chill.
Cut the chilled dough in half and roll one piece into a 7" x 15" rectangle.
Place it on the buttered cookie sheet.
Combine chilled rice with the salmon, chicken or meat, parsley, onions, salt and pepper to taste.
Spoon the rice filling into the center of the pastry, leaving a border of pastry about 1-1/2 inches wide.
Mix together the beaten egg and milk.
Brush the pastry border with the egg-milk mixture.
Roll the second half of the pastry into a 9" x 17" rectangle.
Place it on top of the filling so that the borders of both pieces of pastry meet evenly.
Gently press the border around the entire loaf and brush again with the egg-milk mixture.
Without stretching the pastry, roll up the border towards the filling, creating a rope effect.
With the back of a knife, make 1/8-inch cuts l/-inch apart into the rope.
Refrigerate until ready to use.
Before serving, preheat the oven to 400°F (205°C).
Make 2 to 3 diagonal slits in the top of the pastry and brush entire surface with the egg-milk mixture.
Bake until golden brown, about 50 to 60 minutes.