2 ratings

Salmon Pastries with Dill Pesto

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

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.

Ready in
50 m
25 m
(prepare time)
25 m
(cook time)
Calories Per Serving


  • 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 Cups shredded Parmesan cheese
  • Salt and pepper, if desired
  • 3/4 Pounds salmon fillet, thawed if frozen and patted dry
  • 1 box refrigerated pie crusts, softened as directed on box, preferably Pillsbury
  • Dill weed sprigs


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.

If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel.

Cut salmon into 24 (1-inch) cubes.

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.)

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.

Bake 20 to 25 minutes or until golden brown.

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.