Directions:
Chutney Cream:
To make Chutney Cream blend together 3/4 cup of sour cream with 1/4 cup of the chutney. Cover and refrigerate.

Salmon Samosas
Preheat oven to 400 degrees. Mix together remaining 1/4 cup sour cream, remaining 1/4 cup chutney, raisins, ginger root and curry powder, blending well.

Add salmon, tossing gently to mix. Season as desired with salt and pepper. Remove plastic sheets from pie crusts. Cut seven 3 ½-inch circles from each pie crust.

Place a heaping tablespoon of the salmon mixture in the center of each circle. Brush edges of each circle lightly with water then fold circle in half over filling. Press edges with fork to seal.

Place on ungreased cookie sheet then gently pierce each with the tines of a fork. With a fork or small whisk, beat egg allspice and water until well blended; brush mixture over samosas then sprinkle evenly with sesame seeds.

Bake for about 18-22 minutes or until light golden brown. Serve warm with Chutney Cream.

Makes 14 appetizers.