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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (488g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 238 (100%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 15g||75 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 61mg||19 %|
|Sodium 164mg||6 %|
|Potassium 18.9mg||0 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.9g|
|Protein 0.4g||1 %|
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Calories per serving: 238
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