Salmon Pastries With Dill Pesto

Salmon Pastries With Dill Pesto
4.5 from 2 ratings
If you want a quick, easy and fresh appetizer, look no further than these mini salmon and dill pastries.This recipe is courtesy of Pillsbury.
Prep Time
25
minutes
Cook Time
25
minutes
Servings
2
4
Salmon Pastries with Dill Pesto
Total time: 50 minutes
Ingredients
  • 1/2 cup lightly packed chopped fresh dill weed
  • 1/3 cup light olive oil, preferably crisco
  • 1/4 cup chopped walnuts, preferably fisher chef's naturals
  • 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 pound salmon fillet, thawed if frozen and patted dry
  • 1 box refrigerated pie crusts, softened as directed on box, preferably pillsbury
  • dill weed sprigs
Directions
  1. Heat oven to 400°F.
  2. 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.
  3. Cover; process, stopping once to scrape side of bowl, until smooth.
  4. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel.
  5. Cut salmon into 24 (1-inch) cubes.
  6. On cutting board, roll 1 pie crust into 12-inch round.
  7. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles.
  8. Repeat with remaining crust.
  9. (Rectangles cut at edge of crust will have rounded side.)
  10. Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube.
  11. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam.
  12. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.)
  13. On ungreased large cookie sheet, place pastries 1 inch apart.
  14. Bake 20 to 25 minutes or until golden brown.
  15. Place remaining pesto in small resealable food-storage plastic bag.
  16. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate.
  17. Place pastries on serving plate.
  18. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs.
  19. Serve warm.