The Welsh have their pasties, the Italians their "calzones" and Hispanics have "empanadas." The poles call their version of pocket meals "kulebiak," while Russians call them "kulebyaka."
The pastry can be yeast dough, filo or puff pastry and the fillings are limited only by your imagination. Here, salmon, eggs and rice make an elegant meatless meal. Add a salad or green vegetable and you've got a gourmet offering even the kids will eat! If you really want to get fancy, serve with a "bechamel" or white sauce.
1 cup cooked long-grain white rice or brown rice or wild rice
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) sheet puff pastry, thawed (1/2 of a 1-pound box)
4 (3- or 4-ounce) skinless salmon fillets
Salt and black pepper
3 large hard-cooked eggs, chopped
1 beaten large egg for sealing and glazing
PREPARATION:
Place baking rack in the middle of the oven and heat to 400 degrees. Combine caramelized onions, rice, dill, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until thoroughly combined. Set aside.
On a parchment-paper-lined baking sheet, roll out puff pastry to a 12-inch square.
Spread reserved rice mixture on half of the pastry, leaving a 1-inch margin around the edges.
Lay salmon fillets on top of rice. Season to taste with salt and pepper. Scatter eggs on top of salmon.
Brush pastry edges with beaten egg and flip top half of pastry over filling. Press edges together, sealing well, and crimp as for a pie.
Brush entire surface with beaten egg. Create a decorative criss-cross design, if desired, by running the back of a knife in parallel diagonal lines through the glaze. Be careful not to pierce the pastry. Using a skewer, make four tiny vent holes to allow steam to eacape.
Bake 40 minutes, loosely covering top with foil after 30 minutes to prevent overbrowning. Allow to cool before cutting into slices. This can be served as an appetizer or main course, and can be drizzled with a "bechamel" or white sauce, if desired. A white wine would go nicely with this dish.
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