Salmon-wild rice pasty filling

• 1 lb Salmon, poached or barbecued
• 2 To 2 1/2 cups cooked wild rice (cooked in chicken or other flavorful stock)
• 3 Green onions, chopped
• 1 Red Bell pepper, finely chopped
• 2 tb Butter
• 1 tb Olive oil
• 1 lg Clove garlic, minced
• 3/4 c Apricot or favorite chutney

Cut salmon into chunks.

Put rice in a mixing bowl.

Saute onions and pepper in butter and olive 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, top with chunks of salmon and 1 or 2 teaspoons of chutney.

Fold over and, bake as directed in yeast dough recipe
 
Back to the main menu