Salmon Pastries with Dill Pesto

Each little appetizer bundle is bursting with salmon and cheesy-dill flavors.

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Servings 24

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( 59 ) Ratings

59 Ratings

5 Stars

4 Stars 16%

3 Stars

2 Stars 11%

1 Stars

Member Reviews ( 3 )

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Bake-Off® Contest 43, 2008

Edgar Rudberg

Saint Paul, Minnesota

ingredients 11
Prep Time 25 min
Total Time 50 min

Ingredients

1/2: cup lightly packed chopped fresh dill weed

1/3: cup CRISCO® Light Olive Oil

1/4: cup Fisher® Chef's Naturals® Chopped Walnuts

1/4: cup fresh lime juice

1: clove garlic

1: tablespoon Dijon mustard

2/3: cup shredded Parmesan cheese

: Salt and pepper, if desired

3/4: lb salmon fillet, thawed if frozen and patted dry

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

: Dill weed sprigs

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Directions

1 Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.
2 If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.
3 On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)
4 Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.
5 Bake 20 to 25 minutes or until golden brown.
6 Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer

Calories: 140
Calories from Fat: 90),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 160mg; 160%;
Total Carbohydrate: 9g; 9%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Elena999

report Posted Nov. 28, 2012 5:23 PM

These Salmon Pastries fit the holiday season beautifully! I always try to serve a variety of offerings -- a minimum of 3 offerings -- to provide for different tastes and to compliment the meal. They help to round out an appetizer buffet or for passing hors d'ouevres before a lovely meal. They certainly are mainstream fare. I find these simple to make because of the ease of Pillsbury products and the assembly nature of the recipe. Removing the bones and skin can be made simpler by asking your fishmonger to remove those for you and often you can find it ready to go skinless and boneless. I ser

AlanaB

report Posted Nov. 5, 2011 4:57 PM

This recipe was published in our paper and I made it not realizing it was a Pillsbury recipe. They turned out lovely and delicious. I am going to freeze and gently reheat next time we need an appetizer.

Floral

report Posted Jun. 14, 2011 12:10 PM

These are delicious little bundles of goodness, but are a bit involved to make. If they are to be one of just two totally homemade appetizers, they are no problem. However, if you are making alot of different things, I would skip these. They also appeal mostly to folks who enjoy fish, especially salmon. They are not necessarily a mainstream hors d'ouevre.