Salmon Pasty

Preheat oven to 375 degrees. Prepare a large baking sheet with non-stick spray.

  •  1 can pink salmon
  • 2 packages of Seeds of Change Quinoa & Brown Rice
  • 2 Green Onions chopped
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 1 3/4 cups Water
  • 1 Tbs Better Than Bullion (Veggie)
  • 1/2 cup Grated Parmesan Cheese
  • 2 prepared Pie Crusts

Roll out pie crusts, cut into 8 squares and set aside. In a bowl mix salmon, juice, rice and green onions together and set aside. In a saucepan, melt the butter and mix with flour until it is smooth and bubbly. Add Bullion and water and bring to a boil until thick.

Combine with the salmon mixture and spoon into pie squares. Score the edges with a fork and bake for 45 minutes until golden. Sprinkle parmesan cheese on top and bake for two more minutes until cheese is toasty.