Recipe - Salmon-Wild Rice Pasty Filling

1 pound Salmon, poached or barbecued
2 To 2 One half cups cooked wild
rice (cooked in chicken or
other
Flavorful stock)
3 Green onions, chopped
1 Red Bell pepper, finely
chopped
2 tablespoon Butter
1 tablespoon Olive oil
1 lg Clove garlic, minced
Three fourths cup 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.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip