Salmon-Wild Rice Pasty Filling

Recipe Ingredients

1 lb	454g / 16oz	Salmon - poached or grilled
2		Cooked wild rice
		Flavorful stock)
3		Green onions - chopped
1		Red bell pepper - finely
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Olive oil
1		Garlic - minced
3/4 cup	177ml	Apricot or favorite chutney
		Cut salmon into chunks.

Recipe Instructions

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.

Source:
Ziploc

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