---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Ceideburg 2
       Yield: 1 servings
       1 lb Salmon, poached or barbecued
       2    To 2 1/2 cups cooked wild
            -rice (cooked in chicken or
            Flavorful stock)
       3    Green onions, chopped
       1    Red Bell pepper, finely
       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.