PASTRY:

Make your favorite pastry recipe using 4 cups flour. Roll 1/2 out to 7x16 rectangle; roll out second half to 9x18 rectangle. Set second half aside.

CREPES:

1 c. flour
1 c. milk
3 eggs
Dash salt
2 tbsp. melted butter

Mix in blender or processor. Heat crepe pan over medium high heat. Pour 2-3 tablespoons batter into pan; at same time lift pan from heat and swirl batter so it makes a thin layer about 6 inches diameter. Cook until bottom is browned. Cook on one side only. Remove and stack on flat plate. Makes 10 crepes.

FILLLING:

2 c. cooked white rice
4 tbsp. dill weed
2 tbsp. minced parsley
1/2 lb. fresh mushrooms, sliced
2 tbsp. lemon juice
1/4 c. butter, melted
5 hard-boiled eggs, sliced thinly
3/4 c. chopped onion
2 (7 oz.) cans salmon or 3/4 lb. fresh salmon or 1 lb. cooked roast beef, diced
1 egg yolk
1/2 tbsp. flour
1 c. cream
1 c. sour cream
Salt and pepper

Make crepes. Combine rice, 2 tablespoons dill, parsley and mix well. Melt butter; add onions and saute until golden. Remove and set aside 1/2 cup for sauce.

Toss mushrooms with lemon juice; add to onion. Cook 2 minutes. Remove from heat and stir in 1 teaspoon salt and 1/4 teaspoon pepper. Place 1 (7x16) pastry sheet on cookie sheet. Overlap 5 crepes down center, leaving 1 inch border at each end. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Over crepes, spread 1/2 rice mixture and 1/2 of egg slices. Drain; bone and skin salmon, or poach fresh salmon and shred, or roast beef. Spread over eggs. Layer other 1/2 egg slices, then other 1/2 rice mixture, then top with remaining 5 crepes.

Place remaining pastry (9x18) over crepes and crimp top and bottom pastry together. Mix egg yolk with 1 tablespoon water. Brush surface with egg mixture. Make V shaped slits 1/2 inch deep at each end of loaf for steam vents. Use leftover scraps of pastry to decorate. The entire pastry should be coated with egg mixture.

Bake at 400 degrees for 1 hour or until golden brown. Be sure to bake in center of oven.

SAUCE:

In small saucepan mix flour with reserved onion mixture. Gradually stir in cream. Bring to a boil, stirring constantly. Remove from heat; add 1 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons dill and 1 cup sour cream. Simmer, stirring constantly, 5 minutes. Pour over slices of the hot cooked Kulebiaka and serve. Serves 6-8.