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.
