Serves: 6
Total Calories: 358

2 tablespoons butter real
1/2 cup onion minced
1 clove garlic minced
1 tablespoon flour
1 cup beef broth
2 cups roast beef finely chopped cooked
1 teaspoon dill weed dried weed, crushed
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons red wine vinegar
Pastry for Double-Crust Pie
2 cups white rice cooked
2 eggs hard-cooked, sliced
1 egg yolk beaten with 1 tablespoon milk or half-and-half (optional)
sour cream Dairy
Prepared horseradish

Melt butter in large skillet sauté onion and garlic for 5 minutes until tender but not brown. Blend in flour cook and stir for 3 minutes. Add broth, cook, and stir until smooth and thickened stir in beef and 1/2 teaspoon dill, salt, pepper to taste, and vinegar. Let mixture cool. On lightly-floured surface, roll pastry into 16 x 11-inch rectangle about 1/4 -inch thick. Transfer to greased cookie sheet. With sharp knife, cut and remove 5-inch triangles from each corner. Spread 1 cup rice on center of pastry in 8 x 3-inch rectangle. Sprinkle lightly with salt, pepper, and 1/4 teaspoon dill. Place half of egg slices on top of rice cover with meat mixture, then remaining egg. Sprinkle lightly with salt, pepper and remaining 1/4 teaspoon dill add remaining 1 cup rice. Press gently to level. Filling should be about 2 inches high. Lift long sides of pastry over filling to meet at center. Moisten edges with water and pinch together to seal. Bring pointed flaps up over filling at ends. Moisten edges and pinch to seal. Cut several steam vents. Gently brush surface of dough with optional egg yolk mixture.* Bake in center of preheated 425° F oven for 10 minutes reduce heat to 350° F and continue baking for 50 minutes or until golden brown. Cut into 1-inch slices and serve with sour cream mixed with horseradish to taste.

* Can be made ahead to this point. Refrigerate until ready to bake, adding 10 to 15 minutes to baking time.

Nutritional Facts:

Serves: 6
Total Calories: 358
Calories from Fat: 70

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