Salmon-Wild Rice Pasty Filling
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salmon
poached or barbecued |
|
| 2 | cups |
wild rice
cooked in chicken stock |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| ¾ | cup |
chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salmon
poached or barbecued |
|
| 473 | ml |
wild rice
cooked in chicken stock |
|
| 3 | each |
scallions, spring or green onions
|
|
| 1 | each |
sweet red bell peppers
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 177 | ml |
chutney
|
* |
Directions
Cut salmon into chunks.
Put rice in a mixing bowl.
Sauté onions and pepper in butter and olive oil until soft.
Stir in garlic and sauté 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.
