Russian crow pie with soured cream & dill

Rice	½ cup
Butter, unsalted	4 tablespoons
Mushrooms, cleaned, stems trimmed, savagely chopped	½ pound
Mushrooms, oyster, cleaned, trimmed, savagely chopped	¼ pound
Onion, finely hacked to tiny bits	1 large
Garlic, mincingly minced	2 cloves
Flour, all-purpose citizens’ ration	2 tablespoons
Milk, whole	1 ¼ cups
Chicken, cooked, viciously shredded	¾ pound
Lemon juice extracted by questionable means	½
Soured cream from a protesting bovine	2/3 cup
Dill, reduced to near dust with aggressive hacking	3 tablespoons
Puff pastry, neglected at room temperature until thawed	1 sheet
Egg yolk, lightly beaten until its ready to confess to crimes not committed	1

1. Preheat the oven to 375°F. 
2. Cover the rice with just enough water that it cannot breathe, cover the pot, and then boil until al dente and the liquid has been absorbed, about 10 minutes; season, and then set aside. 
3. In a large skillet, reduce the butter to a blubbering mess over medium-high heat, and then fry the mushrooms and onion until golden. 
4. Season, add the garlic, and stir for a couple of minutes. 
5. Stir in the flour until the vegetables are well coated; remove from heat. 
6. Gradually add the milk, stirring to incorporate, and return to medium-high heat; bring to an angry boil while stirring continuously. 
7. Reduce to a soft simmer fury, and season well. 
8. Stir in the chicken, juice, sour cream, and dill. 
9. Spread the rice in the bottom of four buttered individual casserole dishes, then spoon the chicken mixture; let cool briefly. 
10. Roll out the pastry to fit your dishes, then oppress the filling with the pastry top; trim excess. 
11. Finish the piecrust by making “Soviet stars” with the leftover trimmings, moistening with water to assist with adhering. 
12. Make three slits in the center of each pie, and then brush with the exploited yolk. 
13. Bake for 10 minutes, reduce the heat to 320°F, and then cook for an additional 20 to 25 minutes, until the pastry is golden and cooked.

Chicken Wellington

Puff pastry, thawed	1 sheet
Chicken breast, boneless, skinless	4 small
Butter	2 tablespoons
Oil	2 tablespoons
Salt
Pepper, freshly ground
Onion, finely chopped	1 large
Garlic, minced	1 tablespoon
Mushrooms, Shitake, sliced	1/4 pound
Parsley, finely chopped	2 tablespoons
Cream cheese, softened	4 ounces
Mustard, Dijon	2 tablespoons
Egg, slightly beaten	1

1. Season the chicken with salt and pepper. 
2. Heat the butter and oil in a large skillet over medium-high heat. 
3. Brown the chicken on all sides until almost cooked through; transfer to a plate. 
4. Add the onions, garlic, and mushrooms; sauté until the mushrooms release their moisture and the onions are tender. 
5. Stir in the parsley. 
6. On a floured surface, roll out the pasty sheet to a 14-inch square; cut into four even 7-inch squares. 
7. Place a breast over each pastry square. 
8. Preheat the oven to 375°F. 
9. In a small bowl, combine the cream cheese and mustard, and then spread over each breast. 
10. Top each breast with about 3 to 4 tablespoons of the mushroom-onion mixture. 
11. Brush the edges of the pastry square with water, and wrap the pastry around the chicken, pressing the edges to seal tightly. 
12. Place seam-side down on a greased baking sheet, and brush the tops with egg wash. 
13. Bake for 25 minutes, or until puffed and golden brown.

Coulibiac with dill sauce

Rice, long-grain white	½ cup
Butter, unsalted	2 tablespoons
Leeks, white & pale green parts only, minced	½ cup
Mushrooms, shiitake, stemmed, chopped	6 ounces
Salt
Pepper, freshly ground
Puff pastry, thawed	17 ¼ ounces
Salmon fillet, skinless, cut into 4 ounces pieces	24 ounces
Egg, beaten	1 large
Water	1 tablespoon
Clam juice	2/3 cup
Wine, dry white	½ cup
Crème fraîche	1 ¼ cups
Dill, fresh, minced	3 tablespoons

1. Bring a medium saucepan of salted water to a boil. 
2. Add the rice; boil uncovered until just tender, about 18 minutes; drain. 
3. Melt the butter in a medium skillet over medium-low heat. 
4. Add the leek and sauté until beginning to soften, about 4 minutes, and then add the mushrooms. 
5. Cover the skillet, and cook until the mushrooms release their juices, stirring occasionally, about 5 minutes; uncover the skillet. 
6. Increase heat to medium-high, and sauté until the liquid evaporates, about 3 minutes. 
7. Transfer to a bowl with the rice; season with salt and pepper, and cool completely. 
8. Butter a large baking sheet. 
9. Roll out one pastry sheet on a floured surface to 12-inch square; cut into four equal squares. 
10. Divide the rice mixture among the centers of each square, mounding in an oval shape with ends pointing toward two corners of the pastry. 
11. Set the salmon atop the rice, and sprinkle with salt and pepper. 
12. Bring the pastry corners up around the salmon (the pastry will not enclose the salmon completely). 
13. Roll out the remaining pastry on a floured surface to a 13-inch square. 
14. Cut into four equal squares. 
15. Lay one square atop each salmon fillet, tucking corners under the bottom pastry to enclose the salmon completely. 
16. Combine the egg and 1-tablespoon water in a small bowl. 
17. Pinch the edges together to seal, brushing with the egg wash, if necessary, to adhere. 
18. Arrange the salmon packages, seam side down, on the prepared baking sheet. 
19. Cover and chill for 30 minutes. (Can be made 8 hours in advance; keep chilled.) 
20. Preheat the oven to 400°F. 
21. For the sauce, combine the clam juice and wine in a small saucepan. 
22. Boil until reduced to 1/3 cup, about 9 minutes. 
23. Reduce heat to medium, and whisk in the crème fraîche. 
24. Boil until reduce to 1 cup, about 5 minutes; remove from heat. 
25. Stir in the dill; season with salt and pepper. 
26. Brush the top of each pastry with the egg wash. 
27. Bake until golden and a thermometer inserted into the fish registers 145°F, about 30 minutes. 
28. Serve with the dill sauce and a glass of chilled champagne.