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1
Mix the flour with the baking powder in a bowl.
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2
Blend in the butter, using an electric mixer or a fork, until the mixture resembles coarse crumbs.
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3
Mix together the egg, lemon juice, and ice water.
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4
Sprinkle mixture over the dry ingredients and mix quickly to make a dough.
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5
Press into a ball and chill 30 minutes.
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6
Roll dough out to make a rectangle about 20 inches square.
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7
Fold into thirds.
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8
Roll again as thin as possible and fold into thirds in the opposite direction from the first folding.
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9
Chill again for 30 to 60 minutes.
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10
To prepare filling, in a small bowl, with a fork, stir the rice with the salmon and eggs.
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11
Blend in the cream, dill, and salt and white pepper to taste.
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12
Preheat oven to 400F.
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13
Roll out the pastry to 1/8 to 1/4 inch thickness.
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14
With a round cutter, cut out 3 to 4-inch circles.
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15
Put a teaspoonfull of filling in the center of each circle.
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16
Moisten the edges and fold into half circles, sealing th edges.
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17
Place on a parchment covered or an ungreased cookie sheet.
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18
Bake for 10 to 15 minutes or until golden.
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19
Serve warm.
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20
These may be made ahead and frozen unbaked.
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21
To bake after freezing, place on cookie sheet directly from freezer and bake.
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22
Baking time may be 2 minutes longer when frozen.
