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Ingredients
- Bread:
- 2 packages hot roll mix
- 1 cup lukewarm water
- 4 eggs
- Filling:
- 3 cups finely chopped cooked meat
- 4 cups cooked rice
- 1/4 cup chopped chives/scallions
- 1/2 cup chopped parsley
- 4 hard-cooked eggs, chopped
- 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
- Salt and Pepper
- 1 egg, well beaten
- Sauce:
- 1/2 cup butter
- 1/2 pound mushrooms, sliced
- 3/4 cups flour
- 3 cups milk
- 2 cups (1 pint) sour cream
- Salt and Pepper
Details
Servings 6
Preparation
Step 1
Remove packages ofyeast in roll mix and pour into a large bowl. Turn out dough onto a floured surface and knead for 5 minutes or until smooth. Replace in bowl and let rise covered in a warm place until double in bulk - about 1 hour.
In a large bowl, combine all filling ingredients except raw egg. Season to taste with salt and pepper and stir until well blended.
Knead dough again on a floured surface. Cut off a piece the size of a large apple. Roll out remaining dough into a 14-inch square. Place square onto a greased cookie sheet. Pile filling down the centerof dough and pat with a spoon until its shape resembles a meat loaf.
Fold one side of dough lengthwise over filling. Brush dough with beaten gg. Fold other side of dough over, stretching it to cover top and side. Tuck dough flap and ends under loaf to seal and brush with beaten egg.
Roll out reserved ball of dough to 1/4 inch thickness. Cut dough into 1/2 inch wide and crisscross stips over loaf, tucking ends under loaf and brush with egg.
Let rise for 30 minutes. Place loaf into preheated moderate oven (350 degrees) for 35-40 minutes.
Sauce: Saute mushrooms in butter for 5 minutes. Stir in flour. Gradually stir in milk. Stir over low heat until sauce bubbles and becomes very thick. Stir in sour cream. Season to taste with salt and pepper.
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