Pirok(Or Russian Pie) - cooking recipe

Ingredients

pastry for double crust pie
3 c. cooked rice
1 onion, chopped
3 tall cans salmon or 1 lb. fresh salmon, deboned
4 hard-cooked eggs

Preparation

Line pie pan with pastry.
When steaming rice, add the chopped onion.
When rice is done, mix with canned salmon, including the juice from the canned salmon.
Mix well.
Pat 1/2 rice and fish mixture in unbaked pie shell.
Press quartered hard-boiled eggs in crust; seal edges well.
Cut steam vents in top crust.
Bake 1/2 hour for canned salmon.
Bake 1 hour for the fresh salmon, or until well browned.
Serve as a main dish.