5 c. flour
1 1/4 c. (2 1/2 sticks chilled butter)
About 1 c. ice water
1 egg, beaten

TURKEY FILLING:

1 lg. onion, chopped (1 c.)
6 tbsp. (3/4 stick) butter
2 lbs. ground turkey
2 c. (1/2 lb.) chopped fresh mushrooms
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. cooked long grain rice
2 uncooked eggs
3 hard-cooked eggs, chopped
1/2 c. chopped fresh parsley
1/4 c. chopped fresh dill or 1 tbsp. dried dillweed
2 c. sour cream

Prepare pastry and shape into flattened ball. Wrap in wax paper and refrigerate at least 3 hours.

Prepare filling - saute onion, add turkey meat. Cook over high heat until meat is done. Stir in remaining ingredients except sour cream.

To assemble: Roll 1/2 of dough into 12 x 17 x 1/8 inch rectangle. Center dough on 10 x 15 inch baking sheet. Spoon filling on, leaving a 3 inch border. Brush with beaten egg. Roll out remaining dough, put over filling. Brush with egg. Cover loosely with foil and refrigerate 1 to 6 hours before baking. Preheat oven to 400 degrees.

Brush top of pastry with beaten egg. Bake in center of oven 30 minutes. Lower temperature to 350 degrees and bake 15 minutes longer until golden brown. Transfer to a platter. Cut into squares and serve with sour cream.