Salmon-Wild Rice Pasty Filling

Pasties get a luxurious upgrade with this salmon and wild rice filling. Chunks of poached or barbecued salmon sit on a bed of wild rice cooked in chicken stock, with sauteed scallions, red bell pepper, and garlic bringing aromatics to every bite.

The chutney is the surprise ingredient that ties it all together. Tucked between the salmon and rice before the pastry gets folded, it melts into a sweet-tangy glaze during baking that cuts through the richness of the fish beautifully.

This filling is designed for a yeast dough wrapper rather than the traditional shortcrust. The softer, bread-like dough complements the chunky filling and holds up to reheating better than flaky pastry, making these ideal for packed lunches or picnics.

Pro Tips

• Don’t overcook the salmon before filling. It continues cooking inside the pastry. Slightly underdone is better; pull it when the center is still slightly translucent.
• Squeeze excess moisture from the rice after cooking. Wet rice makes soggy pasties. Spread it on a sheet pan for a few minutes to steam off.
• Seal edges firmly with a fork press or crimp. The filling releases steam during baking, and weak seams will burst open.

Variations

• Smoked salmon version: Use cold-smoked salmon instead of poached. Skip the sautee step for the salmon itself and just fold it in raw since the smoking has already cooked it.
• Curry twist: Swap the chutney for mango chutney and add a teaspoon of curry powder to the rice for a warm, spiced profile.