Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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