Salmon Pastries with Dill Pesto |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Contest 43 and Edgar Rudberg, St. Paul, MN - 2008 $5,000 Category Winner. /bakeoff Each little appetizer bundle is bursting[ with salmon and cheesy-dill flavors.] Ingredients:
1/2 cup lightly packed chopped fresh dill weed |
1/3 cup crisco(r) light olive oil |
1/4 cup fisher(r) chef's naturals(r) 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 pound salmon fillet, thawed if frozen and patted dry |
1 box (15 oz) pillsbury(r) refrigerated pie crusts, softened as directed on box |
dill weed sprigs |
Directions:
1. Heat oven to 400 degrees 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, and 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 (4 by 3-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.
7. High altitude (3500-6500 ft): No change.
8. (r)CRISCO is a trademark of The J.M. Smucker Company
9. Fisher is a registered trademark of John B. Sanfilippo and Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.
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