Serves 6

1 cup onions, chopped
1 garlic clove, minced
4 tablespoons butter
1/2 cup fresh bread crumbs
1/3 cup Parmesan cheese
1 pie crust recipe
3 hard-boiled eggs, sliced
1-71/2 ounce can salmon, drained and flaked
1/3 cup fresh dill, chopped
1 cup sour cream
1 egg yolk
1/2 teaspoon salt

PREPARATION
Preheat the oven to 375 degrees.
Sauté onion and garlic in 2 tablespoons of butter until tender. Combine bread crumbs and cheese.
Prepare pastry according to recipe. Divide dough in half making one part slightly larger. Roll out small half on lightly floured surface to a rectangle 1/8" thick and about 7-inch by 9-inch. Place on baking sheet.
Leaving a 1-inch border around edge of pastry, sprinkle with layers of half of crumbs mixture, half of the onion mixture, all the sliced eggs, salmon and dill, then remaining onion mixture and crumb mixture. Drizzle with remaining 2 tablespoons of butter and spread with sour cream.
Combine egg yolk and salt. Brush pastry borders lightly with egg mixture.
Roll out remaining pastry into a 10-inch by 12-inch rectangle. Fit over layered filling. Seal and flute edges well. Cut shapes with any leftover pieces of pastry to decorate top crust.
Brush pastry with egg mixture. Cut slits to allow steam to escape.
Bake for about 1 hour or until pastry is golden. Let stand 10 minutes before cutting.

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