|Chopped onion||2 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)|
In saucepan cook onion in butter till tender.
Blend in 1/4 cup flour, 1/2 teaspoon salt, and dill-weed.
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 400Â° for 25 to 30 minutes.