You are here

Kulebiaka

Ingredients
  Chopped onion 2 Tablespoon
  Butter/Margarine 3 Tablespoon
  Sifted all purpose flour 2 1⁄4 Cup (36 tbs)
  Dried dill weed 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
  Dry white wine 2 Tablespoon
  Canned red salmon 16 Ounce
  Cooked rice 2 Cup (32 tbs)
  Canned sliced mushrooms 3 Ounce
  Snipped parsley 2 Tablespoon
  Shortening 2⁄3 Cup (10.67 tbs)
  Beaten egg 1
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party

Rate It

Your rating: None
4.188235
Average: 4.2 (17 votes)