Salmon Turnovers Recipes

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SALMON SOUR CREAM TURNOVERS (PASTIES)



Salmon Sour Cream Turnovers (Pasties) image

This is from Off The Shelf Cooking. I used one 14.5 oz. can of salmong, and I think it could have used just a tad more sour cream than 1/3 cup. Also, I used sour cream with chives rather than the dip; it saved on sodium content.

Provided by Debbie R.

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 (15 ounce) package refrigerated unbaked pie crusts (2 crusts)
1/3 cup sour cream sour cream and chive dip (from the dairy section)
1 tablespoon flour
2 (6 ounce) cans salmon (skinless, boneless, drained and flaked)
1/2 cup chopped celery (1 stalk)
1/4 cup finely chopped bell pepper (red or green)
milk

Steps:

  • Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
  • Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
  • Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
  • Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.

Nutrition Facts : Calories 621.4, Fat 36.8, SaturatedFat 8.9, Cholesterol 39.1, Sodium 590.6, Carbohydrate 47.6, Fiber 4.1, Sugar 0.6, Protein 23.9

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