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Salmon Pastries with Dill Pesto

Prep Time:25 min
Cook Time:25 min
Yield:24 appetizers

INGREDIENTS:

  • 1/2 cup lightly packed chopped fresh dill weed
  • 1/3 cup Crisco® Light Tasting 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 pound salmon fillet, thawed if frozen and patted dry
  • 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
  • Dill weed sprigs

PREPARATION DIRECTIONS:

  1. 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. 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. 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. 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. 5.
    Bake 20 to 25 minutes or until golden brown.

  6. 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)

  8. 1.
    No change.

  9.  
    Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elk Grove Village, IL 60007-6057 U.S.A.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1 pastry of 24), Calories 130 (Calories from Fat 80), Total Fat 10g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 10mg, Sodium 160mg, Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g), Protein 5g; Percent Daily Value*: Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.

Salmon Pastries with Dill Pesto
Pillsbury Bake-Off®

Edgar Rudberg
Saint Paul, MN

Bake-Off® Contest 43, 2008
$5,000 - Category Winner

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