Salmon-Wild Rice Pasty Filling

Ingredients

• 1 lb Salmon, poached or barbecued
• 2To 2 1/2 cups cooked wild
• -rice (cooked in chicken or
• -other
• Flavorful stock)
• 3Green onions, chopped
• 1Red Bell pepper, finely
• -chopped
• 2 tb Butter
• 1 tb Olive oil
• 1 lg Clove garlic, minced
• 3/4 cApricot or favorite chutney
• Cut salmon into chunks.

Preparation

Put rice in a mixing bowl.
Saute onions and pepper in butter andolive oil until soft.
Stir in garlic and saute for 1 minute longer.
Combine with rice and mix well.
To assemble pasty, place a layer of rice on the pastry square, topwith chunks of salmon and 1 or 2 teaspoons of chutney.
Fold overand, bake as directed in yeast dough recipe.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.