Fish in a Fish

• 5 cups flour, all-purpose
• 1/2 teaspoon salt
• 1 cup vegetable shortening
• 3/4 cup water cold
• 2 tablespoons margarine
• 1 medium onions chopped
• 3/4 cup rice, converted
• 1/2 cup parsley leaves chopped
• 31 ounces salmon
• 2 tablespoons margarine
• 2 tablespoons flour, all-purpose
• 8 ounces shrimp cooked
• 1/2 teaspoon dill weed

1. Pastry: Toss flour with spoon and lightly measure leveling off each cup.
2. Combine flour and salt in large bowl.
3. With pastry blender cut in shortening to size of small peas.
4. Add cold water, tossing with a fork until pastry clings together.
5. Press firmly into a ball and divide in half.
6. Filling: In 2 qt.
7. saucepan, melt margarine and saute onion until clear.
8. Add rice, stirring to coat.
9. Add 1 1/2 cup water, cover and steam over low heat until tender, about 20 minutes.
10. Stir in parsley, cool, cover and chill.
11. Remove backbone and skin from canned salmon and break into large flakes.

flour, salt, vegetable shortening, water cold, margarine, onions, rice, parsley, salmon, margarine, flour, shrimp, dill weed

Taken from recipeland.com/recipe/v/fish-fish-46774 (may not work)