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Salmon Pastries with Dill Pesto

Salmon Pastries with Dill Pesto
  • Prep 25 min
  • Total 50 min
  • Ingredients 11
  • Servings 24
Each little appetizer bundle is bursting with salmon and cheesy-dill flavors.
Updated January 6, 2010
Make With
Make With
Pillsbury Pie Crust
Bake-Off® Contest 43, 2008
Bake-Off® Contest 43, 2008
Edgar Rudberg
Saint Paul, Minnesota

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • Dill weed sprigs

Steps

  • 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 Facts

Serving Size: 1 Appetizer
Calories
140
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
160mg
7%
Potassium
85mg
2%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Bake-Off is a registered trademark of The Pillsbury Company ©2009
  • Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820
  • ®Crisco is a trademark of The J.M. Smucker Company
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