Salmon and rice piroshki

• Sour-cream pastry (see recipe)
• 2 cups skinless, boneless cooked salmon (fresh or canned), torn into bite-size bits
• 2 hard-cooked eggs, finely chopped, about 3/4 cup
• 1 cup cooked rice
• 3 tablespoons finely chopped dill
• Pinch of freshly grated nutmeg
• 2 tablespoons sour cream
• Salt, if desired
• Freshly ground pepper
• 1 egg, lightly beaten
• 3 tablespoons water

1. Prepare the pastry and chill it.
2. Preheat oven to 400 degrees.
3. Combine in a mixing bowl the salmon, chopped egg, rice, dill, nutmeg, sour cream, salt and pepper to taste.
4. Blend.
5. There should be about four cups.
6. Roll out the pastry as thinly as possible (less than one-eighthinch thick).
7. Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds.
8. We used a 4-inch cookie cutter to produce 30 rounds.
9. The dough will shrink after cutting.
10. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand.
11. Beat the egg with the water.
12. Brush the top of each pastry round with the egg mixture.
13. Use about two tablespoons of filling for each circle of dough.
14. Shape the filling into an oval and place it on half of the circle of dough.
15. Fold the circle of dough over to enclose the filling.
16. Press the edges of dough with the fingers or the tines of a fork to seal.
17. Brush the tops with the egg mixture to seal.
18. Arrange the filled pieces on a lightly greased baking sheet.
19. Place in the oven and bake 25 minutes.

sourcream pastry, skinless, eggs, rice, dill, nutmeg, sour cream, salt, freshly ground pepper, egg, water

Taken from cooking.nytimes.com/recipes/5072 (may not work)