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. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992.